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.