Breaded Calf's Brains Recipe

Instructions

1. Soak the brains in cold water until well bleached.
2. Put them in a stewpan with a tablespoon of vinegar, a small onion, sliced, a blade of mace, 2 or 3 cloves, salt and pepper, a 1/2 glass of white wine, and sufficient water to cover.
3. Let them simmer half an hour, and take them out to cool and drain.
4. When quite cold, slice the brain in rather thin slices, dip them in egg and seasoned bread crumbs, and saute in butter or nice drippings.
5. Serve as an entree garnished with parsley, or as a border to boiled rice or some delicate vegetable.