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2 Kangaroo Brains
1/2 pt Milk
4 oz Plain Flour
1 md Egg
1/2 lb Emu fat
Soak the kangaroo brains in salted or acidulated water 1 hour, then
remove any membranes as usual. Poach in salted water until firm, then
remove and allow to cool, weighted as usual. Meanwhile, prepare
batter in the usual way from milk, flour and egg. Season and leave
for an hour while the brains cool.
When brains are cold, cut into slices, dip into batter and fry in
the rendered Emu fat.
Serve with deep respect for the fortitude of your ancestors.
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