Before cooking, remove the fibrous membranes around them. Throw them
into a pint of cold water, in which are mixed half a tea-spoonful of
salt and one tea-spoonful of vinegar; boil them three minutes, then
plunge them into cold water. When cold and about to be served, cut them
into scollops; and when seasoned with pepper and salt, egged, and
bread-crumbed, _sauté_ them in a little hot butter. Serve with
tomato-sauce. Or they may be served with _spighetti_ (a small macaroni)
cooked with tomato-sauce (see page 210), and placed around them, when
they are called brains _à la Milanaise_.