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.
Home › The Principles of Cookery › CALF'S BRAINS (a la Maitre d'Hotel)
CALF'S BRAINS (a la Maitre d'Hotel)
Remove the skin and the fibres from two lots of calves' brains. Wash them several times in cold water, then place them in boiling water, adding a table-spoonful of vinegar, a little salt, and a small piece of butter. Let them boil for about half an hour, then remove and divide them. Cut some thin slices of stale bread into rounds, fry them in boiling butter or oil, place the brains on the bread, and pour over the whole maitre d'hotel sauce. Probable cost of the calf's head (the brain is not sold without), 5s. to 9s. Sufficient for three or four persons.