Cooked Brains from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put the calf’s or sheep’s brains in strong salt water for an hour, skin them, put them in a saucepan with a piece of salt and enough cold water to cover them, a tablespoonful of French vinegar,...
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Cooking tools:
- Mixing bowl
- Saucepan
- Stove
- Paring knife
Ingredients
- onion
- parsley
- bayleaf
- black and white peppercorns
- thyme
- cold water
- french vinegar
- salt water
- salt
- calf’s
- sheep’s brains
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