We usually use ox brains, since these are easiest to obtain in Dartmouth. On happy occasions we have had the luxury of calves’ brains.
To prepare either, soak in cold water for 1 hour. Carefully remove the outer skin with the blood vessels in it. Soak the brains again in fresh cold water for at least 6 hours to remove the last traces of blood.
Make a court bouillon and leave to cool. Put the brains in a pan, pour over the bouillon and bring to the boil, then simmer very gently for 5 minutes. Remove from the heat and leave the brains to cool in their cooking liquid.
© 1990 Joyce Molyneux. All rights reserved.