Calf’s Brains.
Before cooking, remove the fibrous membranes around them. Throw them into a pint of cold water, in which are mixed half a tea-spoonful of salt and one tea-spoonful of vinegar; boil them three minutes, then plunge them into cold water. When cold and about to be served, cut them into scollops; and when seasoned with pepper and salt, egged, and bread-crumbed, sauté them in a little hot butter. Serve with tomato-sauce. Or they may be served with spighetti (a small macaroni) cooked with tomato-sauce (see page 210), and placed around them, when they are called brains à la Milanaise.