Perhaps the most common form of serving calf's brains is with half a tongue, when the calf's head is boiled separately. In this case, put what brains you have sent with the head to soak at once in some water rendered rather acid by vinegar. Boil the brains in salt and water for about twenty minutes, drain them off, and chop them up with some chopped parsley and mixed herbs containing marjoram. (See Herbs, Mixed.) Add a little butter, pepper, and salt, and a little lemon-juice. Place the boiled tongue in the centre of the dish, and surround it with the brains.

Calf's Brains And Black Butter

When you use the head for making soup, the calf's brains make a most delicious entree, as follows: - Soak the brains in vinegar and water, and place some thyme in the pickle. Fry some round pieces of bread, the size round of a small teacup. Boil the brains for fifteen or twenty minutes. Place some of the brains, after draining them, on each piece of fried bread, make a little hole in each piece of brain, and put a piece of red tongue in each. Pour the black butter over the entree, and serve hot.