Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
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CALF'S BRAINS (a la Francaise)
Fry eighteen button onions to a light brown in butter, stir in a table-spoonful of flour, and then add equal quantities of broth and French red wine, a quarter of a pint or more of each, put in a little salt and pepper, and simmer half an hour. Put the brains into this, remembering first to wash and skin them; previous to which they should have been boiled for ten minutes in salted water mixed with a tea-spoonful of vinegar, and laid in cold water until wanted. Add a dozen small mushrooms, and simmer eight or ten minutes until they are done. Serve with the sauce, and garnish with the onions and mushrooms. Time to boil the sauce, half an hour.