Brains
From Cookery, 1897
Calves' brains are the most delicate.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 36. The excerpt below is the record exactly as published.
soak the brains in cold water to clean them thoroughly, and carefully remove all the skin ; some tiny clots or veins will still adhere, and these must be entirely cleaned away by soaking in luke- warm water. The handling must be gentle, or the VEAL. 89 brains will look “ messy ” and shapeless. Binse repeatedly, taking fresh water every time, and parboil them in salted water with the usual accessories for about half an hour. The brains can then be taken out and served fried with a sauce beurre noir, or rolled in egg and breadcrumbs
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