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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


Remove the brains from the calf's head. Put the head in 4 quarts of cold water and cook till meat drops from the bone-3 or 4 hours. Remove the bone and add:

• 3 onions, chopped fine,

• 6 cloves,

• Salt and pepper to taste,

Boil an hour.

Season the brains with salt and pepper and butter and beat together with 1 raw egg.

Make into balls, roll in egg and cracker dust, and fry a rich brown.

Drop in tureen with 2 lemons sliced thin.

Add 1 cup of catsup or wine to the soup and pour in tureen and serve at once.

This cookbook may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



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