Brains With Browned Butter

6 prs. pig brains or

3 prs. veal brains.

1 cup butter.

1 teaspoon minced parsley.

2 bay leaves.

1 pod red pepper.

2 teaspoons salt. 1 1/2 pt. stock.

Clean brains by removing all fibres, boil 5 minutes in stock with salt, pepper and bay leaves, take out and drain. When cold slice. Brown the butter and add brains and parsley. Serve on toast.

Brains With Chopped Celery

6 prs. pig brains or 3 prs. veal brains. 1 teaspoon salt. 1 cup mayonnaise. 1 lemon.

1 egg-

1 cup milk.

1/2 cup finely chopped celery

1 pod red pepper.

1 cup flour.

Soak brains in water until clean, remove fibres, put on to boil with lemon juice, salt and pepper, cook 5 minutes; take out and when cold slice in half; dip into a batter made of flour, milk and egg, fry in boiling fat. Serve with celery mixed with mayonnaisa

Brains With Mushrooms And Young Onions

6 prs. pig brains or

1 pr. veal brains.

1 1/2 doz. young onions.

1 cup mushrooms.

3 tablespoons butter.

1 teaspoon salt.

1 1/2 pt. stock.

1 teaspoon minced parsley.

1/2 teaspoon cayenne pepper.

1 tablespoon browned flour.

Soak brains in cold water and remove all fibers, slice in half, fry in butter and set aside. Fry onions in same butter and add mushrooms, parsley, browned flour, salt, pepper and stock, cook about 3/4 of an hour then add brains and cook about 1/2 hour longer.

Brains With Tomatoe Sauce

8 prs. pig brains or

4 prs. veal brains.

1 qt. or 1 doz. tomatoes.

3 1/2 table spoons butter.

1/2 teaspoon ceyenne pepper.

3 teaspoons corn starch. 1/2 teaspoon minced onion. 1 teaspoon chopped parsley. 1 teaspoon salt.

Clean brains and fry in butter and set aside. To this butter add onion, parsley, corn starch, tomatoes, salt and pepper, cook 15 minutes, add brains and cook about 10 minutes longer. Serve on buttered toast.