Poached Brains

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 3 calf’s brains
  • 4 tablespoons white wine vinegar


Soak the brains in cold water for at least an hour. Remove the membranes and blood vessels from the inner contours of the brains: this is most easily done under gently running cold water. It is easier to clean the brains if they are divided in half at the cortex.

Heat a saucepan of water with the vinegar; when boiling, lower the heat and gently add the brains, and simmer for 10 minutes.