Boiled Calf's Brains

Ingredients

• two fresh calf's brains
• cold water
• salt
• a bouquet garni
• one-half of an onion, sliced
• one-half of a carrot, sliced
• one-half of a wine-glassful of vinegar

Method

1. 1

   Soak brains in cold water for an hour, remove skin, cover with cold water, add salt, bouquet garni, onion, carrot, and vinegar.

2. 2

   Bring to boil, skim, and simmer for ten minutes.

3. 3

   Serve with parsley and lemon, with melted butter or other sauce separate.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 120. The excerpt below is the record exactly as published.

boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming fat, and serve on napkin with parsley and lemon. Serve tomato sauce separate. Boiled calf's brains. Let two fresh calf's brains soak in cold water for an hour, so the blood will run out. Then remove the skin with the fingers. Put in a casserole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful of vinegar

Cook this with the app: pantry check, scaling, and the assistant.