Brain Sauce

Ingredients

• one pint of cold water
• one tablespoonful of lemon juice
• half a teaspoonful of salt
• one pint of drawn butter sauce

Method

1. 1

   Clean the brains, remove the red membrane, and soak in cold water.

2. 2

   Put them into one pint of cold water with one tablespoonful of lemon juice and half a teaspoonful of salt.

3. 3

   Boil ten minutes; then plunge into cold water.

4. 4

   Make one pint of drawn butter sauce; flavor with lemon and parsley; add the brains chopped fine, and when hot serve.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 144. The excerpt below is the record exactly as published.

brain sauce. Brain Sauce. — Clean the brains, remove the red mem- brane, and soak in cold water. Put them into one pint of cold water with one tahlespoonful of lemon juice and half a teaspoonful of salt. Boil ten minutes ; then plunge into cold w^ater. Make one pint of drawn butter sauce; flavor with lemon and parsley ; add the brains chopped fine, and when hot serve. Calf's Head,, Minced, — Chop what is left of the head,, tongue,, and liver ver}' fine, and warm it in a sauce made with the meat liquor ; season with lemon or horseradish^ salt, and pepper. Sweetbreads. The sweetbreads found in veal are considered the best. They are two large glands lying along the back of the throat and in the breast. The lower one is round and compact, and called the heart sweetbread, because nearer the heart. The upper, or throat, sweetbread is long and narrow, and easily divided into sections. The connecting membrane is sometimes broken, and each gland sold as a whole sweetbread. But there should always be two. Sweet- The Boston Cook Book. 243 breads were formerly thrown away as worthless ; but the demand for them has increased so that now they are a lux- ury. They have a delicate flavor, and as they spoil quickly, should be put into cold water as soon as pur- chased, and parboiled before using in any form, to insuli^ their being thoroughly cooked. They are sometimes left on the breast of veal, and may then be roasted with the meat. To Prepare Sweetbreads. — Put them in cold water ; re- move the pipes and membranes. Cook them in boiliug salted water, with one tablespoonful of lemon juice

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