Frituras De Sesos De Carnero
"Fried Lamb Brains Patties"
From the treasured pages of La Cosina en el Bolsillo No. 4
Written by Antonio Vanegas Arroyo; José Guadalupe Posada
Frituras De Sesos De Carnero
"Limpias las sesadas, se ponen a cocer con la sal suficiente, se les quita el pellejo, y se exprimen bien con un lienzo; se les mezcla un poco de pan o bizcocho duro rayado y otro poco de queso molido; se bate huevo y se mezcla con los sesos, formando tortillas que se fríen en manteca. Se sirven con ensalada o solas, adornándolas con cebolla rebanada, perejil picado y unas ruedas de limón."
English Translation
"Clean the brains, cook them with enough salt, remove the skin, and squeeze them well with a cloth; mix in a bit of grated bread or hard biscuit and a little grated cheese; beat egg and mix it with the brains, forming patties that are fried in lard. Serve them with salad or alone, garnished with sliced onion, chopped parsley, and some slices of lemon."
Note on the Original Text
Older recipes like this one are succinct, assuming the reader has kitchen experience. Quantities and precise measurements are often omitted, so proportions must be interpreted. Common terms like 'sesadas' (brains) and 'lienzo' (cloth) appear. Spelling reflects late 19th- to early 20th-century Mexican Spanish, with occasional archaic forms. Instructions focus on key actions, leaving much to the cook’s judgment and familiarity with the ingredients.
Title
La Cosina en el Bolsillo No. 4 (1913)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo; José Guadalupe Posada
Era
1913
Publisher
Unknown
Background
Part of the delightful 'Cocina en el bolsillo' series, this charming 1913 cookbook serves up a pocket-sized collection of tempting recipes for a variety of dishes, perfect for culinary explorers of all kinds.
Kindly made available by
University of Texas at San Antonio
This recipe for frituras de sesos de carnero comes from 'La Cosina en el Bolsillo No. 4', published in 1913 by Antonio Vanegas Arroyo with illustrations by the famed artist José Guadalupe Posada. The series was created to make popular Mexican recipes accessible to home cooks in a convenient pocket-sized format. In the early 20th century, nose-to-tail cooking was the norm in Mexican households, with brains considered a delicacy and an economical source of nutrition. Cheese, breadcrumbs, and eggs reflect a fusion of Spanish colonial ingredients and techniques, resulting in a dish at once rustic and elegant.
At the time, lamb brains would be cleaned and boiled in a large enameled or tin pot over a wood-fired or coal stove. After boiling, a linen cloth (lienzo) was used to press and drain the brains. Ingredients were mixed by hand in clay or glazed earthenware bowls. The patties were fried in a cast-iron or copper pan using rendered lard for frying. Garnishes would be hand-cut using a simple kitchen knife and served on glazed plates.
Prep Time
15 mins
Cook Time
20 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 lamb brains (approx. 9-10.5 oz), substitute: veal or pig brains if unavailable
- 4 cups water
- 1 teaspoon salt
- 1 oz (about 1/3 cup) dry bread crumbs or finely crushed stale bread
- 1 oz (about 1/3 cup) grated hard cheese (e.g., Manchego, Parmesan)
- 2 large eggs
- 2-3 tbsp (1-1.5 oz) lard or unsalted butter (substitute: vegetable oil)
- 1/4 small white onion, thinly sliced
- 1 tablespoon fresh parsley, finely chopped
- 1 lemon, sliced
Instructions
- Begin by thoroughly cleaning 2 lamb brains (sesos de carnero), and poach them gently in salted water for about 10 minutes, until just cooked through.
- Remove, let cool, and carefully peel away any membranes.
- Once cleaned, gently press the brains between layers of clean cloth or paper towels to remove excess moisture.
- Crumble the brains into a bowl.
- Mix in 1 ounce (about 1/3 cup) of dried bread crumbs or finely ground stale bread, and 1 ounce (about 1/3 cup) of grated hard cheese (such as Manchego or Parmesan).
- Beat 2 large eggs and combine with the mixture to create a thick, cohesive paste.
- Form small patties or cakes from the mixture.
- Heat 2 to 3 tablespoons (1 to 1.5 ounces) of lard or butter in a pan over medium heat and fry the patties until golden and crisp on both sides.
- Serve the fritters hot, either on their own or over a bed of salad.
- Garnish with thinly sliced raw onion, chopped fresh parsley, and slices of lemon.
Estimated Calories
270 per serving
Cooking Estimates
You will need about 15 minutes to prepare the ingredients and workspace for this recipe. Cooking the brains and frying the patties will take about 20 minutes. Each serving has about 270 calories. This recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes