TO PREPARE CALF’S BRAINS
Calf’s brains, in whatever way they are to be served, must be prepared in the following manner: Soak the brains in cold water for some time to extract all the blood. Trim them, removing the membranes and fibers, without breaking the brains apart. Place them in hot water with a bay-leaf, soup vegetables, a few peppercorns, a teaspoonful of salt, and a tablespoonful of vinegar. Cook them for half an hour, letting the water simmer only. When done immerse them in cold water to blanch them.