Creamed Calf’s Brains

Ingredients

• Soak calf’s brains in cold salted water one hour
• cook in boiling, salted, acidulated water, twenty minutes
• Melt three tablespoons butter
• add one slice onion
• add three tablespoons flour
• one-half cup calf’s head stock
• one-half cup milk
• one-fourth cup cream
• yolks of two eggs
• one tablespoon lemon juice
• season with salt and cayenne

Method

1. 1

   Remove blood vessels and cook brains, then drain and plunge into cold water.

2. 2

   Cut into cubes and add to sauce made by melting butter, cooking onion, adding flour, and gradually adding stock and milk.

3. 3

   Bring to boiling point, remove onion, and add cream and egg yolks without boiling.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 69. The excerpt below is the record exactly as published.

CREAMED CALF’S BRAINS. Soak calf’s brains in cold salted water one hour. Remove blood vessels and cook in boiling, salted, acidu- lated water, twenty minutes. Drain and plunge into cold water to harden. When cold, cut in three-fourths inch cubes and add to the following sauce: Melt three tablespoons butter, add one slice onion and cook until yellow; then add three tablespoons flour, and pour on, gradually, one-half cup calf’s head stock and one-half cup milk. Bring to boiling point, remove onion, and add one-fourth cup cream, yolks of two eggs and one tablespoon lemon juice. Season with salt and cayenne

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