A little sauce, white, brown, or
tomato, should be served separately.
Time to bake, 1 hour. Sufficient for 3 or 4
persons. Probable cost, Is. 10 d.
95S. Calf’s Brains, To Prepare
Calf’s brains to be good must be very fresh,✪ Calf’s Brains, To Prepare and
in whatever manner they are to be served, they
must first be blanched and prepared thus : First
wash the brains in cold water with a little salt,
removing the loose skin and any clots of blood,
then allow them to soak in fresh cold water for an
hour at least, changing the water once or twice
during this time. When thoroughly cleansed, put
the brains into a lined saucepan with cold water
to cover them, add salt, a small bunch of herbs,
and enough vinegar or lemon juice to make the
water distinctly acid. Bring to the boil, skim if
necessary, boil slowly from 10 to 12 minutes and
then strain. Drain the brains on a hair sieve or in
the folds of a clean cloth, and they will be ready
to use in various ways.
959. Call’s Brains with Black Butter, 1 (Cervelles
de Veau au Beurre Noir)
2 calves’ brains.
1| oz. butter.
1 dessert -sp. vinegar.
1 dessert-sp. capers.
1 tea-sp.chopped parsley
Salt. Pepper.
Prepare the brains as in last recipe, and either
cut them in pieces or leave them whole. Melt the
SIMPLE AND SAVOURY MEAT DISHES 239
butter in a lined frying pan, put in the brains, and
saute them a few minutes. Then arrange them
neatly on a hot dish. Allow the butter to brown,
add to it the parsley, capers, and vinegar with a
little pepper and salt, pour this over the brains
and serve very hot.
Sufficient for 4 or 5 persons. Probable cost.
Is. 6 d.
960. Calf’s Brains with Black Butter, 2 (Cer-
velles de Veau au Beurre Noir)
Prepare and cook the brains as directed in Recipe
958, and while still hot cut them in pieces and
arrange them neatly on a dish. Put a piece of
fresh butter the size of a hen’s egg into a frying
pan with a pinch of pepper and salt. Heat it over
the fire until it turns brown, then draw the pan to
the side of the fire and add J table-spoonful of good
vinegar. Pour this over the brains, sprinkle with
chopped parsley, and serve very hot.
961. Fried Brains (Cervelles Frites)
Grated lemon rind.
Egg. Bread-crumbs.
Tomato sauce.
2 calves’ brains.
A little flour.
Salt. Pepper.✪ Calf’s Brains with Black Butter
Prepare the brains as in Recipe 958, dry them
well, and let them become quite cold. Then cut
them in rather thick slices and season with pepper,
salt, and a little grated lemon rind. Now coat
them lightly with fine flour, dip them in beaten
egg and then in bread-crumbs. Handle them
lightly, and make the pieces as smooth as possible.
When all are ready, fry them in deep fat or in a
small quantity of hot butter until they are a pretty
brown colour. Drain and serve garnished with
parsley and cut lemon. Tomato, tartare, or any
other suitable sauce may be served separately.
Notes. — If liked, a little grated Parmesan may be
mixed with the bread-crumbs. The pieces of brain
may be dipped in frying batter (see Recipe 1861)
instead of in egg and bread-crumbs.
Sufficient for 4 or 5 persons. Probable cost. Is. 6 d.
962. Scalloped Calf’s Brains (Cervelles de
en Coquilles)
Calf’s brains.
1 gill white sauce.
A few button mush*
rooms.
1 table-sp. cream.
White pepper. Salt.
Grated lemon rind.
A few bread-crumbs.
A little butter.
Page 380 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A little sauce, white, brown, or tomato, should be served separately.
Time to bake, 1 hour. Sufficient for 3 or 4 persons. Probable cost, Is. 10 d.
958. Calf's Brains, To Prepare
Calf’s brains to be good must be very fresh, and in whatever manner they are to be served, they must first be blanched and prepared thus : First wash the brains in cold water with a little salt, removing the loose skin and any clots of blood, then allow them to soak in fresh cold water for an hour at least, changing the water once or twice during this time. When thoroughly cleansed, put the brains into a lined saucepan with cold water to cover them, add salt, a small bunch of herbs, and enough vinegar or lemon juice to make the water distinctly acid. Bring to the boil, skim if necessary, boil slowly from 10 to 12 minutes and then strain. Drain the brains on a hair sieve or in the folds of a clean cloth, and they will be ready to use in various ways.
959. Calf's Brains with Black Butter, 1 (Cervelles de Veau au Beurre Noir)
2 calves’ brains.
1| oz. butter.
1 dessert -sp. vinegar.
1 dessert-sp. capers.
1 tea-sp. chopped parsley Salt. Pepper.
Prepare the brains as in last recipe, and either cut them in pieces or leave them whole. Melt the
butter in a lined frying pan, put in the brains, and saute them a few minutes. Then arrange them neatly on a hot dish. Allow the butter to brown, add to it the parsley, capers, and vinegar with a little pepper and salt, pour this over the brains and serve very hot.
Sufficient for 4 or 5 persons. Probable cost. Is. 6 d.
960. Calf’s Brains with Black Butter, 2 (Cervelles de Veau au Beurre Noir)
Prepare and cook the brains as directed in Recipe 958, and while still hot cut them in pieces and arrange them neatly on a dish. Put a piece of fresh butter the size of a hen’s egg into a frying pan with a pinch of pepper and salt. Heat it over the fire until it turns brown, then draw the pan to the side of the fire and add J table-spoonful of good vinegar. Pour this over the brains, sprinkle with chopped parsley, and serve very hot.
961. Fried Brains (Cervelles Frites)
Grated lemon rind. Egg. Bread-crumbs. Tomato sauce.
2 calves’ brains.
A little flour.
Salt. Pepper.
Prepare the brains as in Recipe 958, dry them well, and let them become quite cold. Then cut them in rather thick slices and season with pepper, salt, and a little grated lemon rind. Now coat them lightly with fine flour, dip them in beaten egg and then in bread-crumbs. Handle them lightly, and make the pieces as smooth as possible. When all are ready, fry them in deep fat or in a small quantity of hot butter until they are a pretty brown colour. Drain and serve garnished with parsley and cut lemon. Tomato, tartare, or any other suitable sauce may be served separately.
Notes. — If liked, a little grated Parmesan may be mixed with the bread-crumbs. The pieces of brain may be dipped in frying batter (see Recipe 1861) instead of in egg and bread-crumbs.
Sufficient for 4 or 5 persons. Probable cost. Is. 6 d.
962. Scalloped Calf’s Brains (Cervelles de en Coquilles)
Calf’s brains.
1 gill white sauce.
A few button mush* rooms.
1 table-sp. cream.
White pepper. Salt. Grated lemon rind.
A few bread-crumbs. A little butter.
Records on this page
Calf’s Brains, To PrepareCalf’s Brains with Black ButterFried Brains