Calf's Brains, Saute

Ingredients

• The brains must be washed and cooked fifteen minutes
• a teaspoonful of vinegar
• two tablespoonfuls of butter
• a little pepper and salt
• a little pepper and salt

Method

1. 1

   The brains must be washed and cooked fifteen minutes in boiling water, to which has been added a teaspoonful of vinegar.

2. 2

   Blanch, and remove bits of skin, etc.

3. 3

   Break them up with a fork, and mix them to a paste with a beaten egg and a little pepper and salt.

4. 4

   Have ready in the blazer two tablespoonfuls of butter, and when this is very hot put in the brains by the spoonful, taking care that the portions do not crowd each other.

5. 5

   Turn carefully, so as not to break them.

6. 6

   Fry until brown, and serve.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.

calf's brains, saute. The brains must be washed and cooked fifteen minutes in boiling water, to which <& Cfaptix on <Sr\tv£tB 69 has been added a teaspoonful of vinegar. Blanch, and remove bits of skin, etc. Break them up with a fork, and mix them to a paste with a beaten egg and a little pepper and salt. Have ready in the blazer two tablespoonfuls of butter

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