Calf's Brains with Wine

Ingredients

• the brains
• two or three rashers of bacon
• two sliced carrots
• two sliced onions
• one clove
• one bay-leaf
• a tea-spoonful of chopped parsley
• a bunch of thyme
• a glass of white wine

Method

1. 1

   Wash and skin the brains, blanch in boiling salt water mixed with vinegar.

2. 2

   In a stewpan, combine bacon, carrots, onions, clove, bay-leaf, parsley, thyme, and wine.

3. 3

   Add brains and simmer gently.

4. 4

   Strain gravy and pour around the brains.

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 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 mush- 1 room, chopped gherkins, and parsley boiled and I minced. Drain the brains, place them on a hot i dish, and pom- the sauce round them. Sufficient i for two persons. Probable cost of sauce, 6d. ! or 7d. the half pint. i Calf s Brains and Parsley.— Bemove j the skin and the fibres, and wash the Itrains in i several waters. Boil them in salt and water, to j which has been added a table-spoonful of vine- : gar and a little butter. Drain and divide them. i Then put a little fried parsley in the middle of a hot dish, place the brains round them, and pour browned butter over the whole. Time to boil the brains, a quarter of an houi\ Sufficient for two persons. Calf s Brains and Tongue. — liemovc the skin and the fibres, and wash the brains in several waters. Boil them in salt and water, and drain and chop them. Put them in a saucepan with haK a cupful of melted butter, a I tea-spoonful of parsley which has been boiled : and chopped, a tea-spoonful of lemon-juice, and ! a little salt and cayenne pei^per. Skin and j trim the boiled tongue, place it in the middle of the dish, and pour the sauce round it. Time to I boil the brains, a quarter of an hour. The brains I of one head will serve for a tongue. I Calf s Brains with Wine,— Wash and j skin the brains, and blanch them in Ijoiling salt I and water mi.xed with vinegar. Put two or ; three rashers of bacon into a stewpan, with two ; sliced carrots, two sliced onions, two cloves, one i bay-leaf, a tea-spoonful of chopped parsley

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