The Saturday Sip: October 27, 2023
Your etiquette tip, quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
Trick or treat can still be polite even if our impish sides come out on Halloween. Remember as the trick-or-treater to say thank you, and to answer any questions about your costume that the homeowner may ask. Here’s a simple sample script.
Kids: “Trick or Treat!”
Homeowner: “Wow, what great costumes! Are you teenage mutant ninja turtles?”
Kids: “Yes, I’m Donatello!” “And I’m Leonardo!”
Homeowner: “Very cool! Feel free to choose two pieces of candy.”
Kids: “Thank you!”
Homeowner: “You’re most welcome, have fun tonight! Bye!”
Kids: “Thank you, bye!”
The Recipes
To keep things Halloween-y we thought exploring Emily’s 2 recipes for Brains would be on point for the occasion. Note the first recipe references Emily’s Sweetbreads recipe so we included that too.
Emily Post’s Cookbook, 1951, pg. 103
Brains
Time: N/A
Makes: N/A
Ingredients
cold water for soaking
a little salt
1 tbs. vinegar for each quart of water used
butter for sautéing
1 cup of cream per serving of sweetbreads [sub brains since we are using the sweetbread recipe as a guide for the basic brain recipe]
capers
2 eggs per person
1 pair of diced calf’s brains per person
2 tbs. butter per person
Directions
Prepare the same way as Sweetbreads.
SWEETBREADS - Soak sweetbreads in cold water for 1 hour, then simmer for 20 minutes in water containing a little salt and 1 tbs. of vinegar for each quart, and put in cold water to cool. Remove the thin covering membrane and tubes carefully, not to injure the delicate flesh. Break the sweetbreads into pieces and sauté them to a delicate golden color in butter. Pour over them 1 cup of cream sauce for each pair of sweetbreads and serve when thoroughly heated.
BRAINS CONTINUED - Brains are good creamed or served au beurre noir with plenty of capers. They are especially good cut up and mixed into eggs and then scrambled with the eggs. Beat lightly 2 eggs per person and add to the eggs 1 pair of simmered and diced calf’s brains per person. Pour into frying pan containing 2 tbs. of butter per person and scramble over low heat.
Emily Post’s Cookbook, 1951, pg 92
Brains Au Beurre Noir
Butter and capers, we’re in! Let’s do this.
Ingredients
1 pair cooked calf’s brains
4 tbs. butter
1 tbs. vinegar
12 or 15 capers [We laughed at this one. ]
Directions
Brown to a light golden color 1 pair of cooked calf’s brains in 2 tbs. butter and remove them to a hot platter. Add 2 more tbs. of butter and cook until brown. Add 1 tbs. vinegar and 12 or 15 capers to the butter and pour over the brains. This will serve 1 amply. Use 3 pairs of brains and 3 times the amount of butter, vinegar, and capers for 4 persons.
The Quote
“Never take more than your share—whether of the road in driving a car, of chairs on a boat or seats on a train, or food at the table.” - Emily Post [Nor of candy from the candy bowl. Happy Halloween!]
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Thank you for spending a bit of your day with us. We want to know about the Halloween costumes in your lives, whether it’s yours, your kids’, or your pets’, tell us or show us in the comment thread. We’d love to hear from you! Not a Community Member? We’ve got you covered, just go to the comment section on our Monday podcast comment thread is open to all, so come say hi there!
HAPPY HALLOWEEN EVERYBODY!
Up next is Monday’s post with the Awesome Etiquette podcast, Etiquette Extra, and Community Member Bonus Question of the Week!
Happy Saturday!
Lizzie and Dan
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The scary side of etiquette classes: children with sharp and pointy utensils.
Elizabeth Post, circa 1965, teaching a children’s dining etiquette class.