Calf’s Brains with Black Butter

Ingredients

• 2 calves’ brains.
• 1| oz. butter.
• 1 dessert -sp. vinegar.
• 1 dessert-sp. capers.
• 1 tea-sp.chopped parsley.
• Salt. Pepper.

Method

1. 1

   Prepare the brains as in the previous recipe.

2. 2

   Melt the butter in a frying pan, sauté the brains for a few minutes, arrange on a hot dish.

3. 3

   Brown the butter, add parsley, capers, vinegar, pepper, and salt, pour over the brains, and serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 380. The excerpt below is the record exactly as published.

1| oz. butter. 1 dessert -sp. vinegar. 1 dessert-sp. capers. 1 tea-sp.chopped parsley Salt. Pepper. Prepare the brains as in last recipe, and either cut them in pieces or leave them whole. Melt the SIMPLE AND SAVOURY MEAT DISHES 239 butter in a lined frying pan, put in the brains, and saute them a few minutes. Then arrange them neatly on a hot dish. Allow the butter to brown, add to it the parsley, capers, and vinegar with a little pepper and salt, pour this over the brains and serve very hot. Sufficient for 4 or 5 persons. Probable cost. Is. 6 d. 960. Calf’s Brains with Black Butter, 2 (Cer- velles de Veau au Beurre Noir) Prepare and cook the brains as directed in Recipe 958, and while still hot cut them in pieces and arrange them neatly on a dish. Put a piece of fresh butter the size of a hen’s egg into a frying pan with a pinch of pepper and salt. Heat it over the fire until it turns brown, then draw the pan to the side of the fire and add J table-spoonful of good vinegar. Pour this over the brains, sprinkle with chopped parsley, and serve very hot. 961. Fried Brains (Cervelles Frites) Grated lemon rind. Egg. Bread-crumbs. Tomato sauce. 2 calves’ brains. A little flour. Salt. Pepper.

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