Winter Cookin'

My mom got me a cookbook over the weekend. The Shoreline library has a rack of old books that are a dollar, so she bought me one called "The Rodale Cookbook". It is copywright 1973, so it has lots of early 70s healthy recipes, like granola and tomato bulgur salad. The recipe that caught my attention, however, was one for sautéed brains. Yes, you read that right, brains. In case you're curious as to how one would prepare brains, I'll include the whole recipe. (But stop now if you still want to be hungry for your afternoon snack...)

Without further ado:

Sautéed Brains

2 calves' brains (about 2 lbs.)
1 quart boiling water
1 tablespoon vinegar
corn meal for dusting
2 tablespoons oil
few drops of lemon juice
salt and pepper to taste
chopped parsley for garnish (You want your brains to look appetizing!)

Remove all membrane (ew!) from the brains while holding under cold, running water. Then drop into boiling water to which vinegar has been added. Simmer for five minutes, then remove and pat dry. Dust with cornmeal. (Then proceed to vomit in the garbage can where you threw away the "membrane".)

After brushing your teeth and wiping the puke off your chin, heat oil in a heavy-bottom skillet and sauté brains for five minutes on each side. Drizzle a few drops of lemon juice over each piece and add salt and pepper to taste. Garnish with chopped parsley. Then immediately leave your house because it smells like brains and vinegar, and head straight to McDonald's.

Yield 6-8 servings. (Or possibly up to 100 or more, because who wants to eat brains? I don't think you'd ever run out of this dish. Gross. I think I threw up a little bit in my mouth just thinking about it.)