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Boiled Calf’s Brains with Fried Parsley and Black or Brown-Butter Sauce
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Fried Parsley and Black or Brown-Butter Sauce. — Take three Calf’s Brains, put them in a saucepan over slices of fat bacon, a bouquet garni, a little butter, and sufficient broth to cover
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