Soak the brains in cold water one hour, rid them of all fibres and skin, and parboil for ten minutes. Drain and leave in ice-water until firm. Cut up small, and lay in buttered pate-pans, alternately with a layer of finely chopped cooked ham, seasoning as you go with cayenne, bits of butter, and a few drops of onion-juice. Wet with hot stock, or butter and water, cover with cracker-dust dotted with butter, and brown on the upper grating of a hot oven.