Calf’s Brains with Matelote Sauce

Ingredients

• three sets of brains
• a wineglassful of vinegar
• some thinly sliced carrots
• some thinly sliced onions
• a bay leaf
• pepper and salt
• six croutons cut in shapes
• a scolloped circular piece of red tongue

Method

1. 1

   Soak brains in water, changing water frequently.

2. 2

   Boil in seasoned water with vinegar, carrots, onions, thyme, and bay leaf for 20 minutes.

3. 3

   Drain and place in an entree dish with croutons.

4. 4

   Insert tongue pieces into brains, pour matelote sauce over, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 45. The excerpt below is the record exactly as published.

Calf’s Brains with Matelote Sauce. - Steep three sets of brains in water for several hours care beinrr iST skinh thaT fhe w.ater frequently, and remove thf loose skin that contains them; after being washed 84 THE HOUSEHOLD t place in a stewpan containing some boiling water, and seasoned with a wineglassful of vinegar, some thinly sliced carrots and onions, thyme, bay leaf, pepper and salt; let them boil gently for about twenty minutes. The brains must then be drained upon a cloth, and six croutons cut in the shapes of large coxcombs pre¬ viously stuck on the bottom of an entree dish, so as to form as many compartments; place a lobe of brains in each of these, make a slight incision in each portion of the brains, and insert in it a scolloped circular piece of red tongue ; pour a matelote ragout over the entree, and serve. Veal Collops, Scotch Fashion.— Cut the veal into nice round collops about half an inch thick, and beat them with a cutlet bat, sprinkle over them some salt and pepper, and dip them in egg and breadcrumbs. Put into a stewpan a little fresh butter, and when it has melted put in the collops and fry until a nice brown colour, put on a very hot dish with a few rashers of bacon and slices of lemon. Serve with some highly seasoned brown sauce. Minced Chicken with Poached Eggs.— Cut up all the white meat of a roast or boiled fowl into mince or shreds, and put these into a small stewpan with half¬ pint of white sauce. When about to send to table dish it up and place the poached eggs round it, with a scollop of glazed ham and tongue and a fried crouton of bread in between each egg; pour a little white sauce round the entree, and serve. Blanquettes de Veau.— This is a dish most fre¬ quently served in Prance, and, as its names implies, is composed of either veal, lamb, or venison and white sauce. It is usually served as an entree, and the meat generally used is veal, the fillet of veal for preference, but any part may be employed. A little care and trouble is all that is necessary to make this most ap¬ petising dish. GAS COOKERY BOOK. 85 Take two pounds of veal and cut it up into small pieces ot from 2 inches to 3 inches in size, and rinse them in cold water; then place them in a stewpan with sufficient cold water to cover them, bring quickly to boil ; immediately the water boils take them out and plunge them into cold water, this being done tor the purpose of whitening the meat. Place them into a clean stewpan with one small carrot scraped, one onion stuck with three cloves, a small bunch of cleanly- washed parsley tied together, with one bay leaf,

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