Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a tablespoonful of vinegar
- a tablespoonful of chopped pickle added just before serving
- a dash of vinegar
- mustard
- vinegar
- parsley
Directions
Soak the brains for an hour in cold water; then simmer in water containing a tablespoonful of vinegar for twenty minutes; an onion, thyme, bay-leaf, salt and peppercorns in the water also will improve the flavor of the brains; place again in cold water to blanch; remove the skin and fibres, and cook by any of the receipts given for sweetbreads. The boiled brains may also be served with any of the following sauces poured over them: a plain white sauce; a white sauce with chopped mushrooms; a white sauce seasoned with mashed yolks of hard-boiled eggs, a little mustard, tarragon vinegar and chopped parsley, and a tablespoonful of chopped pickle added just before serving; a Vinaigrette sauce; a Hollandaise sauce; a tomato sauce; or a sauce made of browned butter and a dash of vinegar.