Calfs Brains Appetizer Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vinegar,
2 cup: Water,
2 tsp: Salt,
2: Calfs brains,
3/4 cup: Chopped onions,
3 tbsp: Salad oil,
1/4 tsp: Pepper,
3 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp