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SCRAMBLED EGGS WITH BRAINS

(Eggs) - (The International Jewish Cook Book)







Scald brains with hot water, clean and skin, and boil a few minutes in
fresh water. Melt a little fat in skillet, put in brains, finely
chopped, and stir well until dry and done. Add one teaspoon of chopped
parsley, pinch of salt, and three eggs well-beaten. Stir with a fork
until eggs are evenly cooked, put on hot platter, and serve immediately.











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