Soak it in lukewarm water and clean well, so as to have it free from
blood, fibres, and thin skin; then soak it again in cold water for
twelve hours in winter and six in summer. Put in a crockery stewpan one
ounce of bacon cut in slices, one carrot cut in pieces, two sprigs of
parsley, one of thyme, a bay-leaf, a clove, four small onions cut in
slices, a teaspoonful of chopped cives, salt, pepper, a pint of white
wine, as much of broth, and then the brain; set on a moderate fire for
half an hour and take it off; dish the brain and place it in a warm
place; then strain the sauce, put it back on the fire with the brain in
it, add two or three mushrooms cut in pieces, leave on the fire from ten
to fifteen minutes, and serve it, parted in two, with fried parsley
around.
_Another way._--When the brain is cleaned and prepared as above, cut it
in eight pieces. Mix well together a little flour, chopped parsley and
cives, also a pinch of allspice; roll the pieces of brain in it, so as
to allow the mixture to adhere to them; have some butter in a frying-pan
on the fire, and when hot put the pieces of brain in it; fry gently, and
serve with fried parsley around.