| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Sandwiches |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork brains |
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
Soak brains in salt water a short time. Cover with clear water and remove
membrane. Drain; beat in other ingredients with spoon. If too thin, add a
small amount of flour; if too thick, add small amount of milk. Fry on
griddle until well done, turning once. Serve on buns, of course. Ramdy Rigg
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