Calf’s Brains and Black Butter

Ingredients

• calf's brains
• a little piece of thyme
• one ounce of butter
• a piece of red tongue
• half a teaspoonful of chopped capers
• half a teaspoonful of Harvey sauce
• the same quantity of mushroom catsup
• a little pepper

Method

1. 1

   Soak brains in vinegar and water with thyme.

2. 2

   Fry bread pieces, place drained brains on each, make a hole in each brain for tongue, pour black butter over.

3. 3

   Black butter is made by melting butter until brown, adding capers, Harvey sauce, mushroom catsup, and pepper.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Calf’s Brains and Black Butter. Soak the brains in vinegar and water and put in a little piece of thyme. Fry some round pieces of bread for about twenty minutes. Place some of the brains, after draining them, on each piece of fried bread, make a little hole in each piece of brain and place a piece of red tongue in each. Pour black butter over and serve. The black butter is made by taking one ounce of butter and melting it in a frying- pan till it turns a rich brown colour, then add half a teaspoonful of chopped capers, half a teaspoonful of Harvey sauce, and the same quantity of mushroom catsup and a little pepper

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