This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Wipe liver and cut in one-inch cubes. Sprinkle with salt and pepper and cover with thin slices lemon and three sprigs parsley. Let stand two hours, fry in deep fat one minute and drain on brown paper. Remove to hot serving dish and garnish with slices of lemon and sprigs of parsley.
Wash brains and cook thirty minutes in boiling, salted, acidulated water, to which has been added one slice, each, onion and carrot, sprig of parsley, bit of bay leaf and stalk of celery, broken in pieces. Remove from stock, drain and place under a weight; when cold cut in small cubes, pour over one-half cup Sherry wine, cover and let stand one hour. Brush and peel one-fourth pound mushroom caps, cut in slices, and saute in butter. Melt three tablespoons butter, add three tablespoons flour and stir until well blended. Then pour on gradually, while stirring constantly, one cup thin cream and one-half cup heavy cream. Bring to the boiling point, add brains and mushroom caps and season with one teaspoon salt, one-fourth teaspoon paprika and a few grains cayenne.