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CALF'S BRAINS (SOUR)

(EntrÉes) - (The International Jewish Cook Book)







Lay the brains in ice-water and then skin. They will skin easily by
taking them up in your hands and patting them, this will help to loosen
all the skin and clotted blood that adheres to them. Lay in cold salted
water for an hour at least, then put on to boil in half vinegar and half
water (a crust of rye bread improves the flavor of the sauce). Add one
onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves
and a little salt, boil altogether about fifteen minutes. Serve on a
platter and decorate with parsley. Eat cold.











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