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Marinade of Brains


Boil the brains; remove the skin and veins; cut them into pieces the size of half an egg; let them stand an hour in a marinade of oil, vinegar, onion, pepper and salt; then wipe and dip them into fritter batter and fry in hot fat. Arrange them on a napkin and serve with tomato sauce.


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The Century Cook Book (1901).

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