The 1901 Cookbook Archive
No. 835 — Boiled Brains in Sauce
English historical translation of Molokhovets recipe No. 835 from the 1901 Russian cookbook, retaining original methods and measures.
Cook the brains by the method given in No. 834.
Lightly fry two spoonfuls of flour in one spoonful of butter, thin with three glasses of broth, add a little lemon zest, bring to the boil and strain.
Salt the sauce and add a little lemon juice. Add the cooked brains, cut into pieces, and sprinkle in chopped dill and parsley. Bring just once to the boil.
To provide
Brains from 1 ox head 2 spoonfuls of flour and 1 spoonful of butter | ½ lemon and 1–2 lumps of sugar Fresh herbs |
Historical editorial note: Historical directions involving animal brains do not establish modern food-safety precautions.
Original source: Read Russian recipe No. 835. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.