Calf's Brains with Mushroom Sauce

Ingredients

• two calves' brains
• one teaspoonful of salt
• one-quarter of a cup of vinegar
• nine whole peppers
• eighteen or twenty small onions
• one ounce and a half of batter
• one-half cupful of stock
• one cup of claret
• one can of mushrooms

Method

1. 1

   Soak brains, remove skins, and cook in water with salt, vinegar, and peppers.

2. 2

   Prepare sauce by browning onions in butter, adding flour, stock, and claret.

3. 3

   Mix in mushrooms and boil.

4. 4

   Serve brains garnished with sauce.

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 92. The excerpt below is the record exactly as published.

two calves' brains in cold water for half an hour, remove the skins, wash again, drain thoroughly, then place in a saucepan with just enough water to cover them. Add one teaspoonful of salt, one-quarter of a cup of vinegar, and nine ME ATS 168 whole peppers. Cook aI)out ten or fifteen minutes. Drain and place on a hot dish. Have the follo wing sauce prepared: Brown eighteen or twenty amali onions in one ounce and a half of batter. When a good color add a little flour, enough to absorb the butter. Stir for a few minutes, then stir in one-half cupful of stock and one cup of claret. Season with salt and black pepper to taste. Set the pan where the sauce will cook slowly for half an hour. Empty one can of mushrooms

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