Calf's Brains Fried

The brains are to be prepared in the first instance as shown in No. 566, and when cold, are to be cut into slices—lengthwise—of about a quarter of an inch in thickness; these must be dipped in frying batter No. 288, fried in sufficient very hot lard, or other frying fat —to make them swim; turn them lightly over the whole time they are being fried, in order that they may be equally browned all over; and when done, and crisp, drain and dish them up on a napkin with fried parsley, and serve one of the following sauces separately in a sauce-boat: viz,—tomata, piquante, poor-man's, ravigotte, Robert, &c.