Required: One or two calves' brains.

One small onion.

A little vinegar. For the batter:

Two ounces of flour.

Half a gill of tepid water.

One tablespoonful of salad-oil.

The white of one egg.

Quarter of a teaspoonful of salt. Wash the brains carefully in several waters, removing as much of the skin and fibre as possible.

Put them in a pan with cold water, a little vinegar, and the sliced onion. Bring them to the boil, then cook them gently for ten minutes. Drain off the water, and drain the brains well on a clean cloth, then cut them into fairly thin slices and leave them until cold.

Meanwhile prepare the frying batter. Sieve the flour and salt into a basin, stir the oil and tepid water smoothly into it. Whisk the white of the egg very stiffly, and just at the last moment stir it lightly into the batter. Have ready a pan of frying fat. When a very faint blue smoke rises from it, dip a slice of the brain into the batter, drop it into the frying fat, and fry it a golden-brown. Drain it well on paper.

When all the fritters are fried arrange them on a lace paper and garnish with fried parsley. Hand with them a tureen of tomato sauce.