Recipes > Meat > Jewish Stewed Brains

Jewish Stewed Brains


  • brains
  • 1/2 cup of vinegar
  • 1 sliced onion
  • salt
  • pepper
  • 1 tablespoonful of brown sugar
  • 1/2 cup of raisins
  • 1 lump of butter
  • 1 tablespoonful of molasses


Clean and stew the brains with vinegar, onion, salt and pepper. Add brown sugar, and raisins. Let stew until tender.

Remove the brains to a platter; add butter and molasses to the sauce; boil up and pour over the brains. Serve cold; garnish with lemon slices.


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365 Foreign Dishes (1908).

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