Sheep's Brains en Matelote is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of sheep's brains parboiled in acidulated water to firm them before being sliced, fried and finished in matelote sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Sheep's Brains en Matelote.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SHEEP'S BRAINS, EN MATELOTE (an Entree).
740. INGREDIENTS.—6 sheep's brains, vinegar, salt, a few slices of bacon, 1 small onion, 2 cloves, a small bunch of parsley, sufficient stock or weak broth to cover the brains, 1 tablespoonful of lemon-juice, matelote sauce, No. 512.
Mode.—Detach the brains from the heads without breaking them, and put them into a pan of warm water; remove the skin, and let them remain for two hours. Have ready a saucepan of boiling water, add a little vinegar and salt, and put in the brains. When they are quite firm, take them out and put them into very cold water. Place 2 or 3 slices of bacon in a stewpan, put in the brains, the onion stuck with 2 cloves, the parsley, and a good seasoning of pepper and salt; cover with stock, or weak broth, and boil them gently for about 25 minutes. Have ready some croûtons; arrange these in the dish alternately with the brains, and cover with a matelote sauce, No. 512, to which has been added the above proportion of lemon-juice.
Time.—25 minutes. Average cost, 1s. 6d.
Sufficient for 6 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
6 sheep or lambs' brains (if desired, you can substitute tinned, corned, beef for the brains)
vinegar
sea salt
3 slices of bacon
1 small onion
2 cloves
1 small bunch of parsley
stock or weak broth bread for frying into croûtons
1 tbsp lemon juice matelote sauce
Method:
Place the brains in a pan of warm water. Remove the outer membranes and set aside to soak for 2 hours.
After this time, season a pan of boiling water with vinegar (to acidulate) and salt. Add the brains and cook for about 30 minutes, or until quite firm. Remove with a spider and plunge in cold water to prevent any further cooking.
Add the bacon to a pan then add the brains, the onion (stuck with the 2 cloves), the parsley and a generous seasoning of salt and black pepper. Pour over enough stock to cover then bring to a boil and cook for 25 minutes.
In the meantime, fry some bread croûtons. Arrange the brains on a dish alternately with piles of bread croûtons then whisk the lemon juice into the matelote sauce, pour over the brains and croûtons then serve.
