Calf’s Brains, Boiled

Ingredients

• two very fresh pairs of calves’ brains
• two quarts of water
• half a gill of vinegar
• one sliced carrot
• two sliced onions
• three sprigs of parsley
• half a bay-leaf
• two cloves
• four whole peppers
• one teaspoonful of salt

Method

1. 1

   Wash the brains and remove the thin skin.

2. 2

   Prepare court-bouillon with water, vinegar, carrot, onions, parsley, bay-leaf, cloves, peppers, and salt.

3. 3

   Boil for 15 minutes, then add the brains and cook for 18 minutes.

4. 4

   Drain and keep warm in the oven covered with a napkin.

5. 5

   Serve with hot tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 437. The excerpt below is the record exactly as published.

Calf’s Brains, Boiled. — Place in a bowl of cold water two very fresh pairs of calves’ brains ; wash them nicely, and then put them in clean, lukewarm water so as to remove with ease the thin skin which covers them. Rinse again in cold water, and drain them in a colander. Prepare in a saucepan the following court-bouillon : Two quarts of water, half a gill of vinegar, one sliced carrot, two sliced onions, three sprigs of parsley, half a bay-leaf, two cloves, four whole pep- pers, one teaspoonful of salt

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