FRIED CALF’S BRAINS.
Soak the brains for a few minutes in cold water, drain, cover with boiling salted water, and cook for three minutes. Drain again, lay in iced water until cold, and set in the ice to get firm. Cut into pieces the size of an oyster, dip in egg and slightly salted cracker crumbs, and fry to a golden brown. Serve very hot.