Sheep's Brains (a la Maitre d'Hotel).
Another way. — Pre})are and parboil the brains ;
then lay them in the bottom of a wide stew-
pan, each brain resting upon a slice of bacon.
Add a small bunch of parsley, a small onion,
one clove, some salt, a chiUi, a couple of
slices of lemon, and a quarter of a pint of
broth^ and cover the whole -ndth a layer of
bacon. Cover the stewpan, and let its con-
tents stew slowly for haK an hour without
being uncovered. Let the brains now stand a
couple of hours in the stewpan by the side of
the fire, merely that they may acquire the
flavour of the ingredients in the stewpan ; hut
they must neither boil nor simmer, nor in any-
wise approach ebuUition. Have some triangular
slices of bread ready fried to garnish the dish
with. Drain the brains from the fat, place
them upon a dish with the sippets, and pom-
over them the following sauce : — Into a small
stewpan put two ounces of butter ; when it
boils sprinkle in half a table-spoonful of flour.
Stir into this half a pint of broth, and put in
with it a bimch of parsley and a very small
bit of lemon-peel. When the sauce is reduced
and of proper consistence, season it with salt
and a little cayenne. Strain the sauce, and
put it again into the stewpan, adding a little
lemon- juice and some chopped parsley. Give
it a few boils, and pour it quite hot over the
brains.
Sheep's Brains and Tongue.— Take
the brains out of the head without breaking
them, soak them in salted water for an hour,
skin them, and pick away the fibres. Throw
them into boiling water, put the tongue,
already boiled with the head, with them. Let
! the brains boil quickly for a quarter of an
i hour; take them out, mince them, and beat
; them up with three table- spoonfuls of the
j liquor in which they were boiled, three table-
! spoonfuls of cream, a table-spoonful of blanched
I and chopped parsley, and a little pepper and
; salt. Boil the brains with half a tea-spoonful
1 of white thickening ; or, failing this, wT.th a
■ small piece of butter rolled in flour. Skin the
' tongue, put it in the centre of a small dish,
poui- the brains round it, and serve very hot.
Time, altogether, thirty to forty minutes. Pro-
bable cost, sheeps' heads, lOd. to Is. each.
i Sufficient for one or two persons.
i Sheep's Brains (en Matelote). — Prepare
I the brains as for Sheep's Brains a la Maitre
j d'Hotel, the almost only difterence being in the
sauce poui-ed upon them, which is thus made : —
Put two ounces of butter into a stewpan.
When it has done boiling, stir into it half a
table- spoonful of flour. Stir the butter and
flour now and then, and let it fry gently untU
it has acquired a rich brown colour, of reddish
I hue. Next add by degrees a pint of white
j wine, madeh-a, or sherry, and half a pint of
well-flavoured and rich broth, but without any
fat. Put in also a bunch of herbs so tied up
that it may easily be taken out before the sauce
is used. This bunch is to consist of parsley,
green onions, haK a bay-leaf, a very small bit
of thyme, and a clove of garhc. Let the sauce
reduce ; then throw in a few morels, small
mushrooms, and small bleached onions. Season
with salt, black pepper, and cayenne.
Page 1763
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sheep's Brains (a la Maitre d'Hotel). Another way. — Prepare and parboil the brains ; then lay them in the bottom of a wide stewpan, each brain resting upon a slice of bacon. Add a small bunch of parsley, a small onion, one clove, some salt, a chilli, a couple of slices of lemon, and a quarter of a pint of broth^ and cover the whole -ndth a layer of bacon. Cover the stewpan, and let its contents stew slowly for half an hour without being uncovered. Let the brains now stand a couple of hours in the stewpan by the side of the fire, merely that they may acquire the flavour of the ingredients in the stewpan ; hut they must neither boil nor simmer, nor in anywise approach ebullition. Have some triangular slices of bread ready fried to garnish the dish with. Drain the brains from the fat, place them upon a dish with the sippets, and pour over them the following sauce : — Into a small stewpan put two ounces of butter ; when it boils sprinkle in half a table-spoonful of flour. Stir into this half a pint of broth, and put in with it a bunch of parsley and a very small bit of lemon-peel. When the sauce is reduced and of proper consistence, season it with salt and a little cayenne. Strain the sauce, and put it again into the stewpan, adding a little lemon- juice and some chopped parsley. Give it a few boils, and pour it quite hot over the brains.
Sheep's Brains and Tongue.— Take
the brains out of the head without breaking
them, soak them in salted water for an hour, skin them, and pick away the fibres. Throw them into boiling water, put the tongue, already boiled with the head, with them. Let ! the brains boil quickly for a quarter of an i hour; take them out, mince them, and beat ; them up with three table- spoonfuls of the j liquor in which they were boiled, three table- ! spoonfuls of cream, a table-spoonful of blanched I and chopped parsley, and a little pepper and ; salt. Boil the brains with half a tea-spoonful 1 of white thickening ; or, failing this, wT.th a ■ small piece of butter rolled in flour. Skin the ' tongue, put it in the centre of a small dish, poui- the brains round it, and serve very hot. Time, altogether, thirty to forty minutes. Probable cost, sheeps' heads, lOd. to Is. each. i Sufficient for one or two persons.
i Sheep's Brains (en Matelote). — Prepare I the brains as for Sheep's Brains a la Maitre j d'Hotel, the almost only difterence being in the sauce poui-ed upon them, which is thus made : — Put two ounces of butter into a stewpan. When it has done boiling, stir into it half a table- spoonful of flour. Stir the butter and flour now and then, and let it fry gently untU it has acquired a rich brown colour, of reddish I hue. Next add by degrees a pint of white j wine, madeira, or sherry, and half a pint of well-flavoured and rich broth, but without any fat. Put in also a bunch of herbs so tied up that it may easily be taken out before the sauce is used. This bunch is to consist of parsley, green onions, half a bay-leaf, a very small bit of thyme, and a clove of garhc. Let the sauce reduce ; then throw in a few morels, small mushrooms, and small bleached onions. Season with salt, black pepper, and cayenne.