Brains in black butter sauce

Brains in black butter sauce

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 sets lamb’s brains
1 tablespoon vinegar
1 teaspoon salt
4 peppercorns
4 whole cloves
1 garlic clove
bouquet garni
1 cup water

Black butter sauce:

Quantity Ingredient
90g butter
2-3 tablespoons chopped parsley
1 tablespoon wine vinegar

Method

  1. Soak the brains for 2 hours in cold water, changing the water at least twice. Clean carefully by removing loose pieces of skin and fibres. Combine the vinegar, salt, peppercorns, cloves, garlic, bouquet garni and water in a saucepan. Add the brains and bring slowly to boiling point. Cook gently for 10 minutes. Remove the brains. Halve and serve on a heated dish with black butter sauce.
  2. Black butter sauce: Melt the butter until it is a nut-brown colour, taking care not to let it burn. Add the parsley and allow to fry for 1–2 minutes. Pour over the brains, return the frying pan to the heat and add the vinegar. As soon as the vinegar is hot, spoon it over the brains. Serve immediately with steamed rice or creamy mashed potatoes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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