Food for Thought

During my college days a friend and I used to visit a crazy guy - a paranoid schizophrenic, to be exact. Before his breakdown he was a student at Chicago's Oriental Institute (of Indiana Jones fame), knew a host of ancient languages. In his library were every Loebe volume, and an interesting ancient mediterranean cookbook that included these recipes featuring brains. Being in classic college-age "absurd = good," mindset, I thought these recipes deserved a wider audience, and so published them here. I've not made any of the recipes; if you do, let me know how they turn out!

BRAINS PREPARED FOR COOKING

Inha matbookh

Prepare brains for cooking by covering with cold water and soaking for one hour. Remove membranes and parboil for twenty minutes in salted water to which one tablespoon vinegar has been added. Drain. When cool, place in cold water and separate into small pieces.

SCRAMBLED BRAINS AND EGGS

Inkha mi bythot

Fry one cup Brains Prepared for Cooking in butter or margarine until brown. Add three whole eggs, sprinkle lightly with salt, and scramble mixture by stirring with fork. Garnish with kamona (powdered cuminseed). Serves four.

FRIED BRAINS

Inkha midlee

1	pound Brains Prepared for Cooking
1	egg
1/4	pound butter

Dip brains in bread crumbs, then in slightly beaten eff, and then in crumbs again. Fry until golden brown on all sides. Serves four.

BAKED BRAINS WITH SAUCE

Inkha mishwee mi marqueh

1 1/2	pounds Brains Prepared for Cooking
2	tablespoons butter
2	tablespoons chopped onion
2	tablespoons flour
	Salt and pepper to taste
1/2	cup water or stock
1	cup cooked tomatoes
2	tablespoons chopped celery
2	tablespoons chopped green pepper
1	bay leaf
1	sprig thyme

Brown onion in butter. Sift together flour, salt, and pepper and salt to onion. Cook, stirring constantly, until thickened. Add water or stock and tomatoes. Stir until blended. Lower hear and add celery, green pepper, bay leaf, and thyme. Cook for ten minutes, wstirring occasionally. If necessary, add more water. Remove bay leaf and thyme and add brains. Bake in moderate oven (350 degrees Farenheit) for fifteen minutes. Serves 4-6.