Veal Brain
By: Anonymous

About

Veal brain is rich, creamy, and high in cholesterol. It is very perishable, and should be cooked fresh.
Brains are rich in vitamin B12 and phosphorus. They are the highest in cholesterol content and poorest in protein of all giblets.

Information
Translations: Teļa Brain, Veršienos smegenų, Mânzat Brain, Teleći mozak, Brain cielęciny, Kalfsvlees Brain, वील ब्रेन, Bovino Brain, Телячий мозг, Μοσχαράκι Brain, لحم العجل الدماغ, 송아지 뇌, Telecí Brain, Otak sapi, Karne ng usa Brain, 韦脑, Vedella cervell, Telečjega Brain, Teľacie Brain, Cervello di vitello, מוח עגל, Kalvkött Brain, Телетина мозга, 仔牛脳, Veau du cerveau, Kalbfleisch Brain, Kalvekød Brain, Kalv Brain, Ternera cerebro, Телячий мозок, Телешко месо Мозъчен


Physical Description
Veal brains are darker but the taste is similar to lamb and sheep.  They are grayish pink, plump
Colors: Pink, gray


Tasting Notes
Flavors: Delicate
Mouthfeel: Creamy
Wine complements: Bordeaux
Substitutes: Sweetbreads


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Select grayish pink, plump, pleasant-smelling brains that are blemish and blood-clot free. Calculate 125 grams of raw brains per portion.
Buying: Butchers and up-scale grocery stores.  Sometimes special ordered.
Procuring: From calves.


Preparation and Use
They are often scrambled with eggs. 
To Boil: When prepared, put the brain in a small saucepan, cover it with cold water; add two tablespoon-fuls of vinegar, half an onion sliced, three stalks of parsley, one of thyme, a bay-leaf, six pepper-corns, one clove, salt, boil about five minutes and take off the fire. Cut each half of the brain in two, from side to side; place the four pieces on a dish, the part cut upward.
Au Beurre Noir: When dished as above directed, put two ounces of butter in a frying-pan and when melted turn into it two tablespoonfuls of vinegar, boil two or three minutes, then throw into it half a dozen stalks of parsley, take them off immediately with a skimmer, turn the butter and vinegar over the brain; spread the parsley around, and serve.
Fried brains: Slice the well-cleaned brains and deep-fry for 2 to 3 minutes.
Cleaning: Put the brain  in a bowl of cold  water  and a tablespoonful of vinegar and leave it in from one to two or three hours, that is, till you are ready to use it, but do not leave it more than five or six hours and not less than one hour. Take it off, remove the thin skin and blood-vessels that are all around.


Conserving and Storing
It's very important that brains be fresh, so either cook them or freeze them the day you buy them.   After cooked, store in refrigerator for 3 days or so, or in freezer for up to 2 months.


Social/Political
Savored in many traditional European cuisines.