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Creamed Calf brains on Toast

The following recipe was transcribed ver batim from 

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

One tablespoon of butter, one egg yolk, one scant tablespoon of flour, salt and pepper to season, half cup of milk, three-fourths pound of brains. Parboil the brains. When cool, salt to taste and chop in small pieces. Cook flour and butter in double boiler; add milk and beaten egg yolk and stir slowly into butter and flour, add seasoning and brains. Cook about three minutes and serve on toast.

- Mrs. J. F. KING

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