Scrambled Brains And Eggs
|Lamb brains/Calf's brains||4 (4 sets)|
|Onion||1 Small, sliced|
|Tomato sauce||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
Wash and skin brains under running cold water.
Place in a saucepan with onion, cover with cold water, add vinegar and 1 teaspoon salt, and bring to a slow boil.
Reduce heat and simmer for 20 minutes.
Drain, and when cool, break into 1/2-inch pieces.
Beat the eggs slightly, add remaining salt, milk and sauces.
Stir in brains.
Heat the butter in a frying pan over a medium heat, taking care not to burn it.
Pour on the seasoned eggs and brains and scramble as for scrambled eggs.
Serve hot sprinkled with chopped parsley.