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- 1 tablespoon vinegar
- 2 cups water
- 2 teaspoons salt
- 2 calf’s brains
- ¾ cup chopped onions
- 3 tablespoons salad oil
- ¼ teaspoon pepper
- 3 tablespoons lemon juice
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.