Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sheep | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four sets of sheep brains till all the blood is drawn out
- two good tablespoon fuls butter
- salt
- pepper
- vinegar
Directions
Place in cold water three or four sets of sheep brains till all the blood is drawn out. Remove all skin. Put in sauce pan to boil, add an onion, garlic, small garden boquet, salt and pepper to taste. Boil well for fifteen minutes. Drain off all water and put in a hot dish. Have a frying pan red hot and throw in two good tablespoon fuls butter, brown nicely, then add one
206 THE ARIZONA COOK BOOK
teaspoonful vinegar. Pour this over the brains. Serve hot. From what is left over, delicious brain fritters can be made. —Contributed, Los Angeles, Calif.