Croquettes of Calf’s Brains.
Wash the brains very thoroughly until they are free from membranous matter and perfectly white. Beat them smooth; season with a pinch of powdered sage, pepper, and salt. Add two tablespoonfuls fine bread-crumbs moistened with milk, and a beaten egg. Roll into balls with floured hands, dip in beaten egg, then cracker-crumbs, and fry in butter or veal-drippings.
These make a pleasant accompaniment to boiled spinach. Heap the vegetable in the centre of the dish, arrange the balls about it, and give one to each person who wishes spinach.