Blanch brains in boiling water. Remove outer skin, taking care not to break inner tissue. Place in cold water for 1 hour. Drain, sprinkle with vinegar or lemon juice, and let stand ½ hour.
Drain and salt the brains and fry until golden brown in the hot fat. Place on a hot serving plate and fry the parsley. Add the remaining vinegar or lemon juice to the pan, heat well, and pour over the brains. Garnish with the crisp parsley, and freshly ground pepper. [If you like deep-frying, there are fine tricks to play with various crisp “fritters” made of brains or sweetbreads.]
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