1 set of calves brains
1 qt. water
1 tbsp. vinegar
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 egg yolks
1 tbsp. melted butter
1 tsp. lemon rind
1/2 c. milk
2 stiffly beaten egg whites
Lard for deep frying

Soak in cold acidulated water (1 quart water and 1 tablespoon vinegar) for about 3 hours. Skin them and soak in lukewarm water to free them from all traces of blood.

Then as they are rather mushy in texture, firm them by again blanching in acidulated water to cover for about 20 minutes. (Do not boil.)

Dry them and pull into small pieces.

Sift flour, baking powder and salt. Beat egg yolks and blend dry ingredients into them. Beat in 1 tablespoon melted butter and 1 teaspoon lemon rind (optional) and 1/2 cup milk. Beat until stiff but not dry, 2 egg whites. Fold them into the batter. Add the brains. Drop into hot fat (lard) and fry until golden on both sides. Drain on paper towel.

Serve on bun with pickle and onion and mustard.