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Calf Brains (cervelles de veau)

Classic recipe for boiled calf's brain from Erken's Stor kokebok 1914: the brain is cleaned and soaked in cold water, cooked slowly in stock, cut into slices, seasoned and drizzled with browned parsley butter and a little vinegar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 221 (falt i det fri)

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About the dish

From the offal chapter of "Stor kokebok" (1914). Calf's brain was considered a fine and easily digestible dish, and Erken cites a contemporary belief that brain was especially nourishing for those who worked with their heads.

How to make it

  1. 1

    Clean the brain

    Take out the brain, wash and clean it carefully. Remove the membrane, then rinse and place the brain in cold water until it is completely white.

  2. 2

    Cook the brain

    Place the brain in boiling meat stock. Cook slowly and skim well. Brain can be cooked in half an hour, but can also cook for up to 2 hours without being spoiled.

  3. 3

    Cut up

    Cut the cooked brain into slices, place them on a dish and season with salt and pepper.

  4. 4

    Parsley butter

    Brown 60 g of butter, sprinkle in 1 tsp of chopped parsley and drizzle this butter over the brain slices.

  5. 5

    Serve

    At the very end, drizzle a little vinegar over, and serve the dishes hot.

Changes from the original

Amounts are given in modern measures (grams, dl, tbsp/tsp). The cooking liquid is specified as meat stock/bouillon, and the cooking time is given as a range. The language of the method is modernized, but the transcription keeps the 1914 spelling.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 221) → 1949 (korrekturlest, s. 251)~58% av teksten endretfjernetlagt til
1 kalvehjerne (eller flere) kraft til kokning 60 gr. smør 1 teske hakket persille salt pepper ganske litt eddik. Hjernen tages tas ut, vaskes og renses omhyggelig, fjern herunder hinden hinnen og skyl skyll og utbløt hjernen i koldt vand, vann, til den er ganske hvit. Læg Legg den derefter nu i kokende kraft, kok langsomt og skum godt. Hjerner kan kokes paa på ½ time, men kan ogsaa også koke i 2 timer, uten at det skader dem. De kokte hjerner kan skjæres i skiver, som lægges paa legges på fat og krydres med salt og pepper. 60 gr. smør brunes, istrøes 1 teske hakket persille, og med dette smør dryppes hjernerne. Ganske litt eddik dryppes over tilsidst. En vismand sier om kalvehjerner: «Kalvehjerner er den sundeste og mest nærende spise for alle, som er overanstrengt av aandelig arbeide.»

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Frequently asked questions

How do I clean the calf's brain?
Take out the brain, wash it and remove the membrane carefully. Rinse and soak in cold water until the brain is completely white before cooking.
How long should the brain cook?
Place it in boiling stock and cook slowly while skimming well. It can be done in half an hour, but also tolerates up to 2 hours without deteriorating.
How is it served?
Cut the cooked brains into slices, place them on a dish and season with salt and pepper. Brown 60 g of butter with 1 tsp of chopped parsley, drizzle over, and finish with a very little vinegar.

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