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Recipe by: brigiet
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See below ingredients and instructions of the recipe
1 tb Vinegar
2 c Water
2 ts Salt
2 Calf's brains
3/4 c Chopped onions
3 tb Salad oil
1/4 ts Pepper
3 tb 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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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