Boiled Calf’s Brains with Black or Brown Butter

Ingredients

• three Calf’s Brains that have been cleaned, blanched, and prepared
• 2 pinches of salt
• ^ breakfast-cupful of vinegar
• one medium-sized sliced carrot
• one sprig of thyme
• one bay-leaf
• twelve whole peppers
• 1 gill of very hot black or brown butter

Method

1. 1

   Put the cleaned brains in a stowpan, cover with water, add salt, vinegar, carrot, thyme, bay-leaf, and peppers.

2. 2

   Boil for five minutes, drain, and cut each brain in half.

3. 3

   Arrange on a dish and serve with hot black or brown butter.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 64. The excerpt below is the record exactly as published.

Boiled Calf’s Brains with Black or Brown Butter. — Take three Calf’s Brains that have been cleaned, blanched, and prepared, put them in a stowpan, and cover over with water. Add 2 pinches of salt, ^ breakfast-cupful of vinegar, one medium-sized sliced carrot, one sprig of thyme, one bay-leaf, and twelve whole peppers. Boil for five minutes, drain well, and cut each brain into halves. Arrange on a dish, and serve with 1 gill of very hot black or brown butter

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