Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cupful vinegar
- three calf's brains in cold water
- one sliced carrot
- twelve unground pepper seeds
- salt
- vinegar
- thyme
- bay leaf
- pepper
Directions
Place three calf's brains in cold water, and then peel off the skins. . Wash again in cold wateV and dry. Put in sauce pan and cover with cold water. Add salt, one-half cupful vinegar, one sliced carrot, thyme, bay leaf, twelve unground pepper seeds. Boil ten minutes, drain well. Cut each brain in two. Dress platter with parsley. Serve hot. Or put black butter, or tartar sauce over platter.
Butcher, to boy — "I say, Pat. have you delivered Mr. Smith's joint, and Mrs. Jones's ribs?"
"Yes, sir."
"That's right. Don't forget to cut off Mrs. Brown's skirts, and weigh Mrs. O'Malley's pigs' feet."