The 1901 Cookbook Archive
No. 898 — Sausages Made from Calf Brains
English historical translation of Molokhovets recipe No. 898 from the 1901 Russian cookbook, retaining original methods and measures.
Wash and boil two calf brains in salted water. Chop them with a bread roll that has been soaked in a glass of cream.
Add ¼ Russian pound of butter, a little salt, pepper and nutmeg. Beat everything together until pale and smooth.
Stir in eight egg yolks and the cream in which the bread soaked, mixing thoroughly.
Fill prepared sausage casings with the mixture, tie them and boil in milk mixed equally with water. Before serving, fry in butter of the kind historically called Chukhon butter.
Historical editorial note: The use of animal brains and intestines requires modern inspected ingredients and stringent food-safety precautions; these are historical instructions only.
Original source: Read Russian recipe No. 898. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.