Calves’ Brains with Black Butter

Ingredients

• two or three calves’ brains
• one and a half ounces of butter
• half a teaspoonful of vinegar
• one teaspoonful of chopped parsley
• salt to taste

Method

1. 1

   Remove the skill from the calves’ brains, wash well, and cook in richly flavoured stock for about six minutes.

2. 2

   Strain well.

3. 3

   For the black butter sauce, fry the butter in an omelette pan until brown, then add vinegar, parsley, and salt.

4. 4

   Pour the sauce over the brains and garnish with fried parsley.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 49. The excerpt below is the record exactly as published.

CALVES’ BRAINS WITH BLACK BUTTER REMOVE the skill from two or three calves’ brains ; wash well and clean them in several waters ; drain, and cook them in richly flavoured 144 HOT MEAT DISHES stock for about six minutes ; strain well. Dish up and sauce well over with some hot black butter sauce, prepared as follows Black Butter Sauce. — Put one and a half ounces of butter into an omelette pan ; fry over a quick fire until it acquires a nice brown colour ; then add about half a teaspoonful of vinegar and one teaspoonful of chopped parsley and salt to taste

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