{"id":5179,"slug":"boiled-calf-s-brains","title":"Boiled calf's brains","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two fresh calf's brains","cold water","salt","a bouquet garni","one-half of an onion, sliced","one-half of a carrot, sliced","one-half of a wine-glassful of vinegar","parsley","lemon","melted butter, or other sauce"],"ingredients_norm":["fresh calf's brain","cold water","salt","bouquet garni","onion","carrot","wine glassful of vinegar","parsley","lemon","butter or other sauce"],"steps":["Let two fresh calf's brains soak in cold water for an hour, so the blood will run out.","Then remove the skin with the fingers.","Put in a casserole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful of vinegar.","Bring to the boiling point, skim, and let slowly simmer for ten minutes.","Remove from the water and serve on napkin, with parsley and lemon.","Serve melted butter, or other sauce, separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w59:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9d76099a59cd5ee96b73408b4041454b903c8209d2a2b04e78e4342d48b0292d","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-calf-s-brains"}