Calf's Brain with Browned Butter

Ingredients

• the calf's brain
• rinse in water
• adding salt
• the juice of a lemon
• a few slices of carrots
• one-half a bay leaf
• two ounces of butter
• a dash of tarragon vinegar
• sprinkle chopped parsley

Method

1. 1

   Remove skin from the brain, rinse, and boil in salted water with lemon juice, carrots, and bay leaf for 10 minutes.

2. 2

   Carefully remove, split, and place on a dish.

3. 3

   Heat butter until dark brown, add tarragon vinegar, and pour over the brain.

4. 4

   Sprinkle with parsley.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 39. The excerpt below is the record exactly as published.

CALF'S BRAIN WITH BROWNED BUTTER ^5 Remove the fine skin from the calf's brain and rinse the latter in water. Boil the brain in water, adding salt, the juice of a lemon, a few slices of carrots and one-half a bay leaf. Boil for ten minutes. Take out carefully with a skimmer, split in two and put it on a dish. Heat two ounces of butter until it turns dark brown, then add a dash of tarragon vinegar and pour over the brain. Sprinkle chopped parsley

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