CALF'S BRAINS (SOUR)
This unique recipe offers a taste of historical Jewish cuisine, featuring tender calf's brains prepared in a tangy, sour sauce. The brains are first cleaned and then simmered in a flavorful broth with onions, peppers, and bay leaf. Served cold, this dish provides a rich and savory experience, perfect for those seeking a taste of culinary history.
Ingredients
- 1 pound Calf's brains
- 4 cups Ice water (Quantity estimated (not specified in original recipe))
- 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup White vinegar
- 1/2 cup Water
- 1 piece Rye bread crust
- 1 medium Onion
- 10 whole Black peppercorns
- 1 whole Bay leaf
- 2 whole Whole cloves
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fresh parsley (Quantity estimated (not specified in original recipe))
Instructions
- 1Place the calf's brains in ice water. Gently remove the skin by patting them with your hands to loosen it and any clotted blood. This will help with the skinning process.
- 2Place the skinned brains in cold salted water for at least 1 hour. Then, in a saucepan, combine half white vinegar and half water. Add the rye bread crust (optional, for flavor), the chopped onion, peppercorns, bay leaf, cloves, and salt. Bring to a boil and simmer for about 15 minutes, or until the brains are cooked through.
- 3Remove the brains from the cooking liquid and place them on a platter. Garnish with fresh parsley and serve cold.