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To Stew Brains

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

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A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. one teacup of cream
  2. one tablespoonful vinegar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Have them thoroughly soaked in salt water to get the blood out.
  2. Put them in a stewpan with water enough to cover them;
  3. boil half an hour, pour off the water, and add one teacup of cream or milk, salt, pepper, and butter the size of an egg.
  4. Boil well together for ten minutes, when put into the dish.
  5. Add one tablespoonful vinegar.--Mrs.
  6. P.
  7. W.

Plating

Cookware for this recipe

  • Saucepan
Source Public domain in the USA
Credit

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.