Calf's Brains Appetizer

Recipe Ingredients

1 tablespoon	15ml	Vinegar
2 cups	474ml	Water
2 teaspoons	10ml	Salt
2		Calf's brains
3/4 cup	46g / 1.6oz	Chopped onions
3 tablespoons	45ml	Salad oil
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Lemon juice

Recipe Instructions

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.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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