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CROQUETTES OF CALF'S BRAINS

(EntrÉes) - (The International Jewish Cook Book)







Lay the brains in salt water an hour, or until they look perfectly
white, then take out one at a time, pat with your hands to loosen the
outer skin and pull it off. Beat or rub them to a smooth paste with a
wooden spoon, season with salt and pepper and a very little mace; add a
beaten egg and about one-half cup of bread crumbs. Heat fat in a spider
and fry large spoonfuls of this mixture in it.











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