Calves' Brains (Sesos de Ternera)

Ingredients

• 1 pair calf's brains
• 3 tablespoons butter
• % cup vinegar
• 3 sprigs parsley
• Cooked green peas

Method

1. 1

   Blanch brains in boiling water.

2. 2

   Remove the outer skin, being careful not to break the inner tissue.

3. 3

   Place in cold water for 1 hour.

4. 4

   Drain, sprinkle 2 tablespoons of the vinegar over them and leave another half hour.

5. 5

   Melt butter in saucepan, drain and lightly salt the brains and fry to a golden brown.

6. 6

   Place on a hot serving dish and fry the parsley.

7. 7

   Add remaining vinegar to pan, heat well and pour over the brains.

8. 8

   Garnish with green peas.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 60. The excerpt below is the record exactly as published.

CALVES' BRAINS (Sesos de Ternera) 1 pair calf's brains 3 tablespoons butter % cup vinegar 3 sprigs parsley Cooked green peas

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