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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Shirred Eggs with Calf's Brains
Procure a very fresh calf's brain, plunge in cold water for five minutes. Carefully remove all fibres, then place in a saucepan with a pint water, a teaspoon salt, a tablespoon vinegar and one sprig of bay leaf; boil for five minutes, then drain. Cut the brain into twelve even slices. Lightly butter six shirred-egg dishes, carefully crack two fresh eggs into each dish; season with half teaspoon salt and two saltspoons white pepper evenly divided over the twelve eggs. Place two slices of calf's brain in each dish, then set in the oven for three minutes. Remove, lightly brown an ounce of butter in a small frying pan, add one tablespoon vinegar and half teaspoon freshly chopped parsley; mix a little, pour over the eggs evenly and serve.