BRAINS IN BLACK BUTTER SAUCE

BRAINS IN BLACK BUTTER SAUCE

4 sets of lamb’s brains

30 ml wine vinegar

salt and pepper

100 g butter or margarine

chopped fresh parsley, to garnish

Soak the brains for 1 – 2 hours in cold water. Remove as much of the skin and membrane as possible and put the brains into a saucepan with half the vinegar, 2.5 ml salt and enough water to cover well. Bring to simmering point and cook gently for 15 minutes.

Drain and place in cold water, then dry on absorbent kitchen paper.

Melt half of the butter in a frying pan, add the brains, brown on all sides and put on to a very hot dish. Add the rest of the butter to the pan and heat until dark brown, without allowing it to burn. Add the remaining vinegar, then pour it over the brains and sprinkle with salt, pepper and parsley.
Serves 4

BRAINS IN BLACK BUTTER SAUCE

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