Cassell's dictionary of cookery

Calf's Brains (a la Maitre d' Hotel).— Remove the skin and the fibres from two sets of calves' brains. AVash them several times in cold water, then place them in boiling water, adding a table- spoonful of vinegar, a little salt, and a small piece of butter. Let them boil for a quarter of an hour, then remove and divide them. Cut some thin slices of stale bread into rounds, fry them in boiling butter or oil, place the brains on the bread, and pour over the whole Maitre d' Hotel sauce. Probable cost of the calf's head (the brain is not sold without), 5s. to 9s. Sufficient for three or foiu- persons. Calf's Brains (en Matelote). — Wash the biains in several waters, remove the sldn, and boil them in salt and water, with a little vinegar in it, for ten minutes. Take them out and lay them in cold water until they are wanted. Put a piece of butter the size of a large egg into a saucepan, let it melt, mix smoothly with it a tea-spoonful of flonr. Put to this three small onions sliced, then add a table-spoonful of mushroom Icetchup, a clove, a bay-leaf, half a pint of stock, and a glass of white wine. When these are mixed thoroughly together, put the brains with them, and let them stew gently until they are done. Time to stew, a quarter of an horn-. Sufficient for two or thi'ee persons. Calf's Brains, Fried. — Wash the brains in several waters, take off the sldn and remove the fibres, then boil them in salt and water, with a little vinegar, for ten minutes. Cut the brains into slices, moisten them with ^dncgar, salt and pepper, dip them in a little batter, and fry in boiling oil or butter. Fry a bunch of parsley, dry it before the fire, and put it in the middle of a hot dish with the brains round it. Time to fry, four or five minutes. Sufficient for two persons. Calf's Brains, Fried (another way). — Skin and wash the brains in cold water, and cut them into slices. Soak them for one horn- in two quarts of boiling water salted lightly, and a quarter of a pint of vinegar. Drain and dip them into a batter made with two table-spoonfuls of baked flour, two eggs, and a quarter of a pint of cream ; this batter should be well beaten for fifteen minutes before it is used. Dissolve a good quantity of butter in a frying-pan, and fry each piece, well dipped in batter, till it is a pale brown colour. Send them to table with a bunch of fried parsley in the centre of the dish, and the slices of brains round it. They should be served very hot. Time, fifteen minutes to Calf's Brains and Green Sauce.—— i Wash the brains in several waters, remove the j skin, and cut each into foiu' pieces. Put theia ! into a saucepan with a little salt and water, I and let them simmer gently for three-quarters I of an horn-. Put into another saucepan a piece j of butter the size of a large egg ; let it melt, ! then mix smoothly with it a dessert-spoonful of I floui-, a cupful of stock, and a little salt and I pepper. Let these boil up, then stir into the i sauce a dessert-spoonful each of chopped mush- 1 room, chopped gherkins, and parsley boiled and I minced. Drain the brains, place them on a hot i dish, and pom- the sauce round them. Sufficient i for two persons. Probable cost of sauce, 6d. ! or 7d. the half pint. Calf's Brains and Parsley.— Remove j the skin and the fibres, and wash the Itrains in