Boil the brains in hot, salted water for fifteen minutes and drop instantly into ice-cold water to blanch them. Wipe dry when cold. Take off the skins and clear away the strings, cut each lobe into halves, pepper and salt, roll in egg and cracker-dust, set aside to get cold and stiff, and then fry in deep fat.

They make a savory entree, but are usually a garnish to larger meats.