Calves’ Brains

• 1 pair calves’ brains
• ¼ cup good vinegar, or 1 lemon

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