Calves' Brain with Black Butter
From European and American cuisine, 1914
Serves 2
Simple and elegant dish.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 198. The excerpt below is the record exactly as published.
Cairs Brain with Black Butter. — Blanch 2 sets of calyes' brains. Gut each one in two. Dress them on a hot dish and pour 2 tablespoonfuls of black butter
Cook this with the app: pantry check, scaling, and the assistant.