I have a friend, Olof Ehrensvaerd, a Swede by birth, who yet, by reason of a strange and melancholy mischance of his early boyhood, has thrown his lot with that of the New World. It is a curious story of a headstrong boy and a proud and re... Read more of The Dead Valley at Scary Stories.caInformational Site Network Informational
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(EntrÉes) - (The International Jewish Cook Book)

Clean as described above. Lay in ice-cold salted water for an hour. Cut
up an onion, a few slices of celery root, a few whole peppers, a little
salt and a crust of rye bread. Lay the brains upon this bed of herbs and
barely cover with vinegar and water. Boil about fifteen minutes, then
lift out the brains, with a perforated skimmer, and lay upon a platter
to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses,
one-half teaspoon of cinnamon, a few seedless raisins and a few pounded
almonds. Moisten this with vinegar and add the boiling sauce. Boil the
sauce ten minutes longer and pour scalding over the brains. Eat cold and
decorate with slices of lemon.

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