Brain Sauce

Ingredients

• a small tea-cupful of the water
• a large spoonful of butter
• a pinch of sage
• a tea-spoonful of chopped parsley
• season with salt
• and pepper

Method

1. 1

   Soak the brains in cold water, remove the membrane, and stew in water for half an hour.

2. 2

   Mash and mix with the boiled water, seasonings, and butter.

3. 3

   Simmer while the head is browning.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 70. The excerpt below is the record exactly as published.

BRAIN SAUCE. Put the head in slightly salted water, and boil until 1 68 THE PATTERN COOK-BOOK. the meat is tender ; then take it up, and drain well. Score the top a little, rub it over with melted butter, dredge with flour, and place it in the oven in a baking pan to brown. When browned, pour over the head the following sauce : BRAIN SAUCE. Soak the brains for half an hour in cold water. Re- move the membrane that covers them, and make sure they are perfectly w^hite and free of blood-filled veins by cleansing them again and again in fresh water. Place them in a piece of cheese-cloth, tie the ends, and stew them half, an hour in enough water to cover.; then take them out, remove the cloth, after draining well, and mash them with the back of a strong spoon. Add gradually, that the mixture may not be lumpy, a small tea-cupful of the water in which the head was boiled ; also season with salt and pepper, a large spoonful of butter, a pinch of sage and powdered cloves, and a tea-spoonful of chopped parsley

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