Clean as described in calf's brains cooked sour; wipe dry, roll in rolled cracker flour, season with salt and pepper and fry as you would cutlets.
BRAINS (SWEET AND SOUR)
Clean as described above. Lay in ice-cold salted water for an hour. Cut up an onion, a few slices of celery root, a few whole peppers, a little salt and a crust of rye bread. Lay the brains upon this bed of herbs and barely cover with vinegar and water. Boil about fifteen minutes, then lift out the brains, with a perforated skimmer, and lay upon a platter to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses, one-half teaspoon of cinnamon, a few seedless raisins and a few pounded almonds. Moisten this with vinegar and add the boiling sauce. Boil the sauce ten minutes longer and pour scalding over the brains. Eat cold and decorate with slices of lemon.
DEVILED BRAINS
Put one tablespoon of fat in skillet, and when hot add two tablespoons of flour, rub until smooth, and brown lightly, then add one-half can of tomatoes, season with salt, pepper, finely-chopped parsley, and a dash of cayenne pepper, and the brains which have previously been cleaned, scalded with boiling water, and cut in small pieces. Cook a few minutes, and then fill the shells with the mixture. Over each shell sprinkle bread crumbs, and a little chicken-fat. Put shells in pan and brown nicely. Serve with green peas.
BRAINS WITH EGG SAUCE
Wash brains well, skin, boil fifteen minutes in salt water; slice in stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in the brains with a little marjoram; let it cook gently for one-half hour. Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little chopped parsley; when it is rubbed smooth, stir it into saucepan; stir well to prevent curdling.
JELLIED CHICKEN
Boil a chicken in as little water as possible until the meat falls from the bones, chop rather fine and season with pepper and salt. Put into a mold a layer of the chopped meat and then a layer of hard-boiled eggs, cut in slices. Fill the mold with alternate layers of meat and eggs until nearly full. Boil down the liquor left in the kettle until half the quantity. While warm, add one-quarter of a cup aspic, pour into the mold over the meat. Set in a cool place overnight to jelly.