|Water||1 Cup (16 tbs)|
|Olive oil||1 1⁄4 Cup (20 tbs)|
|Lemon juice||1 1⁄2 Cup (24 tbs)|
|Chopped spring onions||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
If brains are fresh, remove skin (this is easier if soaked for half an hour in cold water, a little salt and a tablespoon of vinegar).
If brains are frozen, leave un-skinned as the skin will be too difficult to remove .
Simmer brains gently in salted water with a teaspoon of vinegar and a lemon wedge until tender for approx 10-15 minutes.
Drain well and cool.
Cut brains into narrow strips and place in a small serving dish.
Make a mixture with the olive oil, lemon juice, spring onions and pepper.
Pour over the brains, garnish with chopped parsley, and refrigerate.