Boiled Calf’s Brains with Ravigote Sauce
From The encyclopædia of practical cookery, 1890
Serves 4
Can also be garnished with sorrel.
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 Ravigote Sauce. — In Igall. of hot water put a small handful of salt, 1 wineglassful of vinegar, a bunch of parsley, a finely-chopped onion, a piece of celery, a sprig of thyme, a bay-leaf, and a few peppercorns and cloves
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