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📝 Description
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80
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🥘 Ingredients
6 sheep's brains, vinegar, salt, a few slices of bacon, 1 small onion, 2 cloves, a small bunch of parsley, sufficient stock or weak broth to cover the brains, 1 tablespoonful of lemon-juice, matelote sauce, No. 512.
👨🍳 Method
Detach the brains from the heads without breaking them, and put them into a pan of warm water; remove the skin, and let them remain for two hours. Have ready a saucepan of boiling water, add a little vinegar and salt, and put in the brains. When they are quite firm, take them out and put them into very cold water. Place 2 or 3 slices of bacon in a stewpan, put in the brains, the onion stuck with 2 cloves, the parsley, and a good seasoning of pepper and salt; cover with stock, or weak broth, and boil them gently for about 25 minutes. Have ready some croûtons; arrange these in the dish alternately with the brains, and cover with a matelote sauce, No. 512, to which has been added the above proportion of lemon-juice.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Recipe 740 this week, intrigued by the prospect of cooking with sheep's brains. I found the process of cleaning and preparing the brains to be surprisingly satisfying, like a culinary puzzle. The most delightful surprise was the texture — after boiling, the brains became firm yet tender, reminiscent of a mild, creamy tofu. I loved how the matelote sauce added a rich, velvety finish, elevating the dish from peculiar to profoundly interesting. This recipe is perfect for the adventurous home cook looking to expand their culinary horizons. The technique of simmering the brains in stock with bacon and aromatics is straightforward, yet yields a complex flavor profile. I served it to friends who were equally enchanted by the unusual protein. The next time I'm hosting a dinner party for fellow food enthusiasts, this will be on the menu. It's not for the faint-hearted, but for those willing to experiment, it's a rewarding journey into the depths of vintage cooking.
