Sheep's Brains, Matelote of

Ingredients

• eight unbroken sheep's brains
• a small onion
• one clove
• a small bundle of parsley
• some layers of bacon
• a round of paper
• a few slices of lemon
• a little broth

Method

1. 1

   Put the brains in lukewarm water for two hours to disgorge.

2. 2

   Blanch in boiling water with vinegar and salt.

3. 3

   Place layers of bacon in a stewpan, add the brains, onion, parsley, and cover with bacon and paper.

4. 4

   Add broth and lemon slices.

5. 5

   Boil for twenty minutes, then serve with croutons and sauce.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1764. The excerpt below is the record exactly as published.

Sheep's Brains, Matelote of.— Take I eight rmbroken sheep's brains. Put them into 1 a large vessel with some lukewarm water; take off the skin, and let them disgorge for two hours. When they are become quite white, blanch them in boiling water, vinegar, and salt; and when they are very firm put them in cold water, after which place some layers of bacon round a stewpan big enough to hold all the eight brains ; add a small onion with one clove, a small bundle of pars- ley well-seasoned, and some salt, and cover with some layers of bacon and a round of paper; a httle broth is required, and a few slices of lemon

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