Calf's Brains with Black Butter

Ingredients

• Cut the brains into thick slices.
• Cook two tablespoonfuls of butter in a saute-pan until it is brown.
• Add a teaspoonful of vinegar to the butter.
• sprinkle them with chopped parsley, pepper, and salt.

Method

1. 1

   Cut the brains into thick slices.

2. 2

   Cook two tablespoonfuls of butter in a saute-pan until it is brown.

3. 3

   Lay in the slices of brains and color them on both sides.

4. 4

   Arrange them in a dish, sprinkle them with chopped parsley, pepper, and salt.

5. 5

   Add a teaspoonful of vinegar to the butter, and strain it over the brains.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 28. The excerpt below is the record exactly as published.

Cut the brains into thick slices. Cook two tablespoonfuls of butter in a saute-pan until it is brown. Lay in the slices of brains and color them on both sides. Arrange them in a dish, sprinlde them with chopped parsley, pepper, and salt. Add a tea- spoonful of vinegar to the butte

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