To Prepare

Put the brain in a bowl of cold water and a tablespoonful of vinegar and leave it in from one to two or three hours, that is, till you are ready to use it, but do not leave it more than five or six hours and not less than one hour. Take it off, remove the thin skin and blood-vessels that are all around.

To Boil

When prepared, put the brain in a small saucepan, cover it with cold water; add two tablespoon-fuls of vinegar, half an onion sliced, three stalks of parsley, one of thyme, a bay-leaf, six pepper-corns, one clove, salt, boil about five minutes and take off the fire. Cut each half of the brain in two, from side to side; place the four pieces on a dish, the part cut upward.

Au Beurre Noir

When dished as above directed, put two ounces of butter in a frying-pan and when melted turn into it two tablespoonfuls of vinegar, boil two or three minutes, then throw into it half a dozen stalks of parsley, take them off immediately with a skimmer, turn the butter and vinegar over the brain; spread the parsley around, and serve.

Stewed, Or In Matelote

When prepared as directed, put it in a small saucepan and cover it with claret wine; add half an onion sliced, one clove of garlic, one clove, two sprigs of parsley, one of thyme, salt, a bay-leaf, six peppercorns, and boil gently for about fifteen minutes. Cut and dish it as directed above; turn the sauce over it through a strainer and serve - it is understood, the sauce in which it has been cooked.

Fried

Prepare as directed, cut in about six slices, dip them in batter, and fry in hot fat (See direction for Frying.)

In Poulette

Prepare and boil it as directed, split each half of the brain in two or four pieces, place them tastefully on a dish, spread a poulette sauce all over, and serve warm. It may also be prepared and served with a piquante sauce. When the piquante sauce is made, put the brain or brains in, boil ten minutes, and serve as it is.

Ears

They are prepared in every way like calf's head.

Feet. To Boil

Throw them in boiling water for five minutes, split them in the middle and lengthwise after having taken off the large bone and hair, and tie them with a string. Put a piece of butter the size of two walnuts in a stewpan and set it on the fire, when melted add a teaspoon-ful of chopped parsley and green onions, half of each, a quarter of a lemon cut in slices, salt, and pepper, then the feet; wet with a glass of warm water; boil gently two or three hours, take from the fire and when nearly cold dip them in bread-crumbs, place them on a gridiron and set on a good fire, baste slightly with the juice in which they have cooked, and serve with fried parsley around.

The Same, In Poulette

Prepare and cook them as above. When you take them from the fire, instead of dipping them in bread-crumbs, put them in a poulette sauce, simmer ten minutes, and serve.

Fried

When boiled and drained dry, dip them in beaten eggt roll in bread-crumbs, fry in hot fat, and serve with green parsley all around.

In Vinaigrette

Boil them as directed and drain them dry. When perfectly cold, serve them with a vinaigrette.