Soak and wash a brain clean, boil it for a quarter of an hour in a quart of water, in which has been added a teaspoonful of salt, a quarter of pepper, and a little vinegar, if handy. Let it get cold, then mould the pudding; cut the brain in halfinch slices, lay thin slices of tongue, previously cooked, on the bottom, then of brain; season with salt, pepper, parsley, and a little chopped onions; continue until full; then mix a teaspoonful of flour with a gill and a half of milk, or water, and pour in; close the pudding, and boil one hour and serve. Cut it with a knife. Two hard-boiled eggs cut in slices, would improve it; also a little gherkin, chopped fine, will vary the flavour.