Brain Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ½ pt. white sauce made with the liquid in which sheep’s head has been cooked
  • 1–2 cooked onions
  • 1 set of sheep’s brains
  • a little vinegar or lemon juice
  • 1 dessertsp. chopped parsley

Method

To cook the brains, soak them in vinegar and water for 1 hr., then simmer them very gently in a little of the stock in which the head is being cooked, for 20–30 min. Chop the onion and brains and add them to the finished sauce with the vinegar and parsley.