Dinner
Stewed calf-brains
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- Heat a great spoonful of butter in the frying-pan and when hot, stir in a tablespoonful of flour.
- Add a gill of cream with salt and pepper, chopped parsley and a teaspoonful of kitchen bouquet.
- Put a pinch of soda into the cream.
- Cook ten minutes, stirring constantly, and serve hot.
Historical transcription
Source method
- 1
Heat a great spoonful of butter in the frying-pan and when hot, stir in a tablespoonful of flour. Add a gill of cream with salt and pepper, chopped parsley and a teaspoonful of kitchen bouquet. Put a pinch of soda into the cream. When heated, put in the brains, which have been previously blanched and cut into large dice. Cook ten minutes, stirring constantly, and serve hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.