Calf's Brains à la Vinaigrette
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Garnish with parsley.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 93. The excerpt below is the record exactly as published.
alf' B Brains a la Vinaigrrette Wash three good-sized calves' brains, remove the skins, and then wash again. Drain thoroughly. Put them in a sauce- pan and cover with f resh water, 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.