Calf's Brains a la Ravigotte

The two lobes of the brains should be separated with a knife, and after being soaked in cold water for a while, the caul or skin which envelops them must be gently removed with the fingers; and, after remaining in fresh water a little longer, they should be slowly boiled in half pint of water seasoned with a spoonful of vinegar, a little sliced onion, carrot, bay-leaf, tlryme, pepper and salt: when the brains are done, they should be drained, cut in thick collops, and dished up like cutlets, sauced over with ravigotte, No. 34, and garnished round with potato croquets.