1289—The Cooking of Brains

Carefully remove the membrane enveloping the brains or the No. 1288, Calf’s Brains and Amourettes, and put them to soak in fresh water, until they are quite white. Put the brains in a saucepan with enough boiling court-bouillon (No. 163, Court-bouillon with Vinegar) to cover them well; skim and then set to cook gently.

Brains have this peculiarity, namely, that prolonged cooking only stiffens them; thus, calf’s brains only take half an hour to cook; but they may cook for two hours more without harm, seeing that the process only tends to make them firmer.