Calf's Brains a la Vinaigrette

Ingredients

• three good-sized calves' brains
• half a cup of vinegar
• one carrot sliced
• a dozen whole peppers
• sprig of thyme
• one bay leaf

Method

1. 1

   Wash and drain the brains, cover with fresh water, salt, vinegar, carrot, peppers, thyme, and bay leaf.

2. 2

   Cook for ten minutes, drain, cut in half, and serve hot on a napkin with horseradish and vinaigrette sauce.

3. 3

   Garnish with parsley.

As published

This recipe was extracted from Kirmess cook book (1907), page 56. The excerpt below is the record exactly as published.

calf's BBAINS a la VINAIGRETTE. Mrs. T. K. Egbert, New York. Wash three good-sized calves' brains, remove the skins, and then wash again. Drain thoroughly. Put them in a saucepan and cover with fresh Vater, three small pinches of salt, half a cup of vinegar, one carrot sliced, a dozen whole peppers, sprig of thyme, and one bay leaf

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