Mutton Brains and Love Apples

Ingredients

• 6 whole Lamb brains, cleaned (Mutton brains in original; lamb brains are more commonly available today)
• 18 whole Large tomatoes (Called 'love apples' in the original recipe)
• 4 ounces Butter (For buttering dish and topping)
• 8 whole Plain crackers or water biscuits, finely ground (Ground into fine crumbs for coating)
• 0.5 cup Good quality stock (Beef or chicken stock)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black pepper (Freshly ground preferred)

Instructions

1. 1Wash the lamb brains thoroughly under cold running water, removing any membrane or blood vessels. Soak in cold salted water for 15 minutes if desired to remove any remaining blood.
2. 2Bring a pot of salted water to a boil. Add the cleaned brains and boil gently for 10 minutes until firm and cooked through. Drain and let cool slightly.
3. 3Once cooled enough to handle, cut each brain in half or into three pieces.
4. 4Grind the biscuits or crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
5. 5Preheat the oven to 375°F (190°C).
6. 6Generously butter a baking dish that will be used for serving. Sprinkle the bottom and sides with a layer of the finely ground biscuit crumbs.
7. 7Cut each tomato in half crosswise.
8. 8Arrange the brain pieces in the prepared baking dish. Place the tomato halves between the brain pieces with the cut sides facing upward. Pour the stock evenly over the dish.
9. 9Sprinkle salt and pepper evenly over the entire dish. Thickly dredge the top with the remaining ground biscuit crumbs. Dot with small pieces of the remaining butter.
10. 10Place the dish in the preheated oven and bake for 25-30 minutes until the top is golden brown and crispy, and the tomatoes are tender.
11. 11Remove from oven and serve hot directly from the baking dish.