Cooked Brains


Put the calf’s or sheep’s brains in strong salt water for an hour, skin them, put them in a saucepan with a piece of salt and enough cold water to cover them, a tablespoonful of French vinegar, three or four black and white peppercorns, sprig of thyme, parsley, and bayleaf, and one sliced onion, and let them come to the boil. The brains cooked thus will keep well, and can be used in many ways, either for breakfast, luncheon, or dinner, served with some nice sauce.