Calf's brains appetizer

Yield: 6 servings

Measure 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

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

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