Sheep's Brains, Stewed

Ingredients

• Take four or six fresh brains
• a dessert-spoonful of salt
• a table-spoonful of vinegar
• a bunch of parsley
• a sprig of thyme
• three young onions
• two cloves
• an inch or two of thin lemon-rind
• a little salt and cayenne
• a table-spoonful of lemon-juice

Method

1. 1

   Soak brains in salt water, remove skin, and boil in salted vinegar water for 10 minutes.

2. 2

   Cool, then layer with bacon in a saucepan, cover with stock, and add herbs.

3. 3

   Simmer until done, strain the liquor, thicken with flour and butter, add lemon juice, and serve hot.

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 1765. The excerpt below is the record exactly as published.

Sheep's Brains, Stewed (a good breakfast or side-dish). — Take four or six fresh brains, soak them in salt and water for an hour, remove the sldn, pick off the fibres, and put them into boiling water into which was put when cold a dessert-spoonful of salt and a table-spoonful of vinegar. Let the brains boil quickly for ten minutes. Take them up without breaking them, and put them into cold water. Take as many thin sHces of bacon as there are brains. Put them into a saucepan. Lay the brains upon them, pour over them as much stock or broth as will cover them, and add a bunch of parsley, a sprig of thyme, three young onions, two cloves, an inch or two of thin lemon-rind, and a little salt and cayenne. Cover the saucepan closely, and let its contents simmer gently until done enough. Put the pieces of bacon on a dish, and lay the brains upon them. Strain the liquor, thicken it with flour and butter, stir a table-spoonful of lemon-juice

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