Ox Brains (en Matelote)

Ingredients

• half a dozen button-onions
• an ounce and a half of fresh butter
• a dessert-spoonful of flour
• nearly half a pint of good stock
• a glassful of red wine
• a tea-spoonful of salt
• half a drachm of cayenne
• half a blade of mace
• three or four small mushrooms if they are at hand

Method

1. 1

   Sauté the onions in butter until soft.

2. 2

   Dredge with flour, moisten with stock and wine, and add herbs and spices.

3. 3

   Simmer for half an hour.

4. 4

   Clean the ox-brains, soak, drain, and add to the sauce, simmering for another half hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1046. The excerpt below is the record exactly as published.

Ox Brains (en Matelote). — Take half a dozen button-onions. Put them whole into a stewpan with an oimce and a half of fresh butter, and move them about until they are soft and yellow. Dredge a dessert-spoonful of flour over them, and moisten with nearly half a pint of good stock and a glassful of red wine. Add a few sprigs of parsley, a sprig of winter savoury, a bay-leaf, a tea-spoonful of salt, half a drachm of cayenne, half a blade of mace, and three or four small mushrooms if they are at hand

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