Both lamb’s and calf’s brains are delicious cooked in this way. Calf’s brains must be skinned half-way through the soaking in cold water.
Some butchers sell brains soaked and ready to cook. But if the brains have not been soaked, put them in cold water for 2 hours, changing the water every half hour or so. Or leave the brains in a bowl in the sink under a trickling tap.
Meanwhile simmer the onion, bouquet garni,
Melt the butter in a pan and cook until nut brown. Pour over the brains and add the remaining
© 1987 Geraldene Holt. All rights reserved.