Fried Brains and Green Peas.
Open a can of green peas an hour before cooking them, and turn into a bowl. If there is not liquor in the can to cover them, add a little water, slightly salted, and cook over twenty minutes after they boil. Drain, pepper and salt; stir in a lump of butter nearly as large as an egg, and put into a vegetable dish, the fried brains arranged along the base of the mound.
Wash a calf’s brains in several waters; scald in boiling, then lay in ice-cold water, for half an hour. Wipe, and beat them into a paste; season, work in a little butter, a beaten egg, and enough flour to hold the paste together. Fry upon a griddle in small cakes. Drain off every drop of fat. Eat hot.
A nice and savory garnish.