Brain Sauce

Preparation info
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By Isabella Beeton

Published 1861

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  • ½ pt. white sauce made with the liquid in which sheep’s head has been cooked
  • 1–2 cooked onions


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.