Veal Brain
About
Veal brain is rich, creamy, and high in cholesterol. It is very perishable, and should be cooked fresh.
Brains are rich in vitamin B12 and phosphorus. They are the highest in cholesterol content and poorest in protein of all giblets.
Information
Physical Description
Veal brains are darker but the taste is similar to lamb and sheep. They are grayish pink, plump
Tasting Notes
Selecting and Buying
Preparation and Use
They are often scrambled with eggs.
To Boil: When prepared, put the brain in a small saucepan, cover it with cold water; add two tablespoon-fuls of vinegar, half an onion sliced, three stalks of parsley, one of thyme, a bay-leaf, six pepper-corns, one clove, salt, boil about five minutes and take off the fire. Cut each half of the brain in two, from side to side; place the four pieces on a dish, the part cut upward.
Au Beurre Noir: When dished as above directed, put two ounces of butter in a frying-pan and when melted turn into it two tablespoonfuls of vinegar, boil two or three minutes, then throw into it half a dozen stalks of parsley, take them off immediately with a skimmer, turn the butter and vinegar over the brain; spread the parsley around, and serve.
Fried brains: Slice the well-cleaned brains and deep-fry for 2 to 3 minutes.
Conserving and Storing
It's very important that brains be fresh, so either cook them or freeze them the day you buy them. After cooked, store in refrigerator for 3 days or so, or in freezer for up to 2 months.
