Calf’s-Brain Sauce for Salad
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 66. The excerpt below is the record exactly as published.
Calf’s-Brain Sauce for Salad. — Cut some boiled brains into small pieces; put them in a mortar with a few tarragon- leaves and i- wineglassful of onion vinegar, and pound them. Season the mixture with pepper, salt, and a few grains of cayenne, and then mix in gradually, till quite smooth, about 5 pint of thick creamy salad-dressing
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