| Take one lamb's brain, or
one-half of a calf's brain, put it in a saucepan with cold water, change
the water from time to time for a couple of hours, until the brains are
thoroughly cleansed.
Then put them in another
saucepan with fresh water, and with several pieces of onion, a little salt,
a little vinegar (one tablespoon to each brain), and some parsley stems.
As soon as the water boils,
take the saucepan off, remove the brains, and put them onto a napkin.
Cut them into four pieces,
put these pieces onto a plate, and season with a little olive-oil, some
lemon juice, and chopped parsley.
When you are ready to fry,
roll in flour, dip in egg, and fry the brain over a moderate fire for seven
or eight minutes in olive-oil, lard, or butter.
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