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 › Lamb Brains and Tongue
Lamb Brains and Tongue
Take the tongue from the head after it has been boiled, and put it into a saucepan with as much cold water as will cover it. Wash the brains in lukewarm water, pick the fibres from them, and tie them in a piece of muslin, with a dessert-spoonful of finely-minced parsley, and boil all together for a quarter of an hour. Take out the brains, chop them small, season them with a little pepper and salt, and put them into a saucepan with a quarter of a pint of cream, and half an ounce of fresh butter rolled in flour. Stir them over the fire, and let them boil a minute or two, then skin the tongue, place it on a hot dish, and serve the brains round it. Probable cost, 10d. Sufficient for one person.