Dinner
Scallop of calf’s brain
Scallop of calf’s brain, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak brains in cold water for an hour, then boil for ten minutes.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak brains in cold water for an hour, then boil for ten minutes.
- Drop into iced water, and when very cold cut into tiny dice.
- Butter a pudding dish, put in a layer of the brains, sprinkle with pepper, bits of butter and a few drops of onion juice;
- Sprinkle the top with buttered crumbs, pour a cupful of veal stock over all, and bake for twenty minutes.
Historical transcription
Source method
- 1
Soak brains in cold water for an hour, then boil for ten minutes. Drop into iced water, and when very cold cut into tiny dice. Butter a pudding dish, put in a layer of the brains, sprinkle with pepper, bits of butter and a few drops of onion juice; then put in a thin layer of minced ham. Add more brains, and proceed in this way until the dish is full. Sprinkle the top with buttered crumbs, pour a cupful of veal stock over all, and bake for twenty minutes.
Nutrition pending
No invented nutrition numbers.
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