Brain For Baby

I previously wrote an article titled If we eat animal brains, will we be smart? It was the first solid food my mother fed me as a baby! A recipe for brain is included in Sally Fallon Morell and Dr. Tom Cowan’s The Nourishing Traditions Book of Baby & Child Care published below.

If you can obtain brains from lamb, veal or beef, by all means prepare them for your baby. They are a wonderful food, full of nutrients, including cholesterol.

INGREDIENTS

Makes about 8 servings

• 1 set of brains — lamb, veal or beef
• 1 ½ cups sweet vegetables such as parsnip, sweet potato
• and/or winter squash, roughly cut into
• 1-inch cubes
• stock or water for cooking
• sea salt
• 1 egg yolk — optional
  

INSTRUCTIONS

1. Soak brains in cold salted water roughly 1 teaspoon per cup for a minimum of 1 hour, or up to 24 hours, changing the water a few times.
2. Chop brains into 1-inch cubes.
3. Place the brains and vegetables in a small saucepan with just enough stock or water to cover.
4. Simmer on a gentle heat until the vegetables are soft.
5. Remove from heat and purée with a handheld blender or food processor.
6. Season to taste with sea salt.
7. For added nutrition, stir through one raw egg yolk which will gently cook in the warm mixture.
8. Distribute to individual custard cups or ramekins and cover with plastic wrap.
9. Refrigerate or freeze for later use. To warm or thaw, set the custard cup or ramekin in simmering water.

Tania Teschke of The Bordeau Kitchen who is part of our Weston A. Price Foundation community has also published Poached & Sautéed Lamb Brains.