When properly prepared the brains of calves and sheep form a very inviting dish. Lay fresh brains in cold, salted water for fifteen minutes; then put them in boiling water, and parboil for ten minutes. After cleaning off the outer membrane - for frying - split them, and season with salt and pepper, and run them through egg, beaten with a little milk; roll them in cracker-dust, and fry to a light brown in equal parts of sweet lard and butter.

For stewed brains, cut half the size for frying and put in a stewpan, with a lump of butter, pepper and salt, a little water or soup-stock, and one-half an onion, chopped fine and stewed tender. Add this, and cook slowly for a few minutes, when put in two or three spoonfuls of milk or cream, and a little white wine or juice of lemon.

[Sweet-breads may be cooked in the same manner.]