Calf's Brains and Green Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 286. The excerpt below is the record exactly as published.
a piece of butter the size of a large egg into a saucepan, let it melt, mix smoothly with it a tea-spoonful of flonr. Put to this three small onions sliced, then add a table-spoonful of mushroom Icetchup, a clove, a bay-leaf, half a pint of stock, and a glass of white wine. When these are mixed thoroughly together, put the brains with them, and let them stew gently until they are done. Time to stew, a quarter of an horn-. Sufficient for two or thi'ee per- sons. Calf S Brains, Fried. — Wash the brains in several waters, take off the sldn and remove the fibres, then boil them in salt and water, with a little vinegtir, for ten minutes. Cut the brains into slices, moisten them with ^dncgar, salt and pepper, dip them in a little batter, and fry in boiling oil or butter. Fry a bunch of parsley, dry it before the fire, and put it in the middle of a hot dish with the brains round it. Time to fry, four or five minutes. Suffi- cient for two persons. Calf s Brains, Pried (another way). — Skin and wash the brains in cold water, and cut them into slices. Soak them for one horn- in two quarts of boiling water salted lightly, and a quarter of a pint of vinegar. Drain and dip them into a batter made with two table-spoon- fuls of baked fioui-, two eggs, and a quarter of a pint of cream ; this batter should be well beaten for fifteen minutes before it is used. Dissolve a good quantity of butter in a frying-pan, and fry each piece, well dipped in batter, till it is a pale brown colour. Send them to table with a bunch of fried parsley in the centre of the dish, and the slices of brains round it. They should be served very hot. Time, fifteen minutes to j Calf s Brains and Green Sauce.— i Wash the brains in several waters, remove the j skin, and cut each into foiu' pieces. Put theia ! into a saucepan with a little salt and water, I and let them simmer gently for three-quarters I of an horn-. Put into another saucepan a piece j of butter the size of a large egg ; let it melt, ! then mix smoothly with it a dessert-spoonful of I floui-, a cupful of stock, and a little salt and I pepper. Let these boil up, then stir into the i sauce a dessert-spoonful each of chopped mus
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Cook this with the app: pantry check, scaling, and the assistant.