Reference > Farmer's Cookbook > ENTRÉES > Calf’s Brains Fritters
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Calf’s Brains Fritters

Clean brains, and cook twenty minutes in boiling water, to which is added one-half teaspoon salt, one tablespoon lemon juice, three cloves, two slices onion, and one-half bay leaf. Remove from range, and let stand in water until cold; drain, dry between towels, and separate into pieces. Make a better of one-half cup flour, one teaspoon baking powder, one-fourth cup salt, a few grains pepper, one egg well beaten, and one-fourth cup milk. Add brains, and drop mixture by spoonfuls into greased muffin rings, placed in a frying-pan in which there is a generous supply of hot lard. Cook on one side until well browned, turn, and cook other side. Arrange on serving dish and pour around Sauce Finiste .


CONTENTS · BIBLIOGRAPHIC RECORD
  Sponge Fritters Clam Fritters  
 
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