Cooked Brains

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Cooking the brains

calf's or sheep's brains ↝ Brains [Liver and organ meats]
strong salt water ↝ Water, tap [Tap water]
a piece of salt ↝ Salt, table, iodized [Spices and Herbs]
enough cold water to cover them ↝ Water, tap [Tap water]
a tablespoonful of French vinegar
three or four black and white peppercorns
sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
bayleaf
one sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (4)

Put the calf's or sheep's brains in strong salt water for an hour.
Skin them.
Put them in a saucepan with a piece of salt and enough cold water to cover them, a tablespoonful of French vinegar, three or four black and white peppercorns, sprig of thyme, parsley, and bayleaf, and one sliced onion.
Let them come to the boil.

Original Text

Cooked Brains.—Put the calf's or sheep's brains in strong salt water for an hour, skin them, put them in a saucepan with a piece of salt and enough cold water to cover them, a tablespoonful of French vinegar, three or four black and white peppercorns, sprig of thyme, parsley, and bayleaf, and one sliced onion, and let them come to the boil. The brains cooked thus will keep well, and can be used in many ways, either for breakfast, luncheon, or dinner, served with some nice sauce.

Notes

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