Brains with black butter sauce
2 tblspns vinegar, 1 tsp salt
For the sauce
4 oz butter
2 tsps parsley
Soak the brains for 2 hours in cold water, changing the water twice. Carefully remove skin, blood and fibres and wash again
Put the brains and other ingredients into a pan with water to cover, bring slowly to the boil and simmer for 40 minutes. Remove, cut into two and arrange on a hot dish. Heat the butter until it turns dark brown; add the parsley and cook for a minute, then pour over the hot brains. Serve at once.
Brain in Black Butter
Forcemeat stuffing ( as preferred)
1 oz butter
2 medium onions
½ pint Meat stock
Cut off all fat, gristle and blood vessels, and cut the wall dividing the two sides of the heart to make one cavity for stuffing. Wash in running water and the soak in cold water for 30 minutes. Peel and slice the onion. Drain the hearts and pat dry. Stuff them with the forcemeat stuffing and sew up the top off the heart with white cotton and a darning needle.
Melt the butter in a saucepan and fry the hearts in it until brown all over. Remove and fry the onion. Return the hearts and add a few spoonfuls of stock.
Cover and cook gently for one and a half hours, adding more stock as necessary to prevent burning. Remove the cotton before serving the hearts with the onion and gravy poured over.
Accompaniments: Mashed potatoes, peas.
A Specimen for the Braised Heart
If liked, leave most of the fat on, for self-basting. Otherwise remove fat from the kidneys and also the fine skin. Cut out the core with a sharp knife. Wash well in warm water and dry. Grill whole or slice down the middle but not completely through. Open out flat and skewer to stay like that.
Brush with oil and grill slowly. They are cooked when small beads of blood appear on the surface.