Calf's brains appetizer
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vinegar |
| 2 | cups | Water |
| 2 | teaspoons | Salt |
| 2 | Calf's brains | |
| ¾ | cup | Chopped onions |
| 3 | tablespoons | Salad oil |
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Lemon juice |
Directions
Bring the vinegar, water and salt to a boil. Add the brains. Cover and cook over low heat 25 minutes. Drain and cool. Remove the membrane. Chop the brains, onions, oil, pepper and lemon juice together. Taste for seasoning. Chill. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe
Recipe By : Jennie Grossinger - "The Art Of Jewish