bacon, 1 small onion, 2 cloves, a small bunch of parsley, sufficient
stock or weak broth to cover the brains, 1 tablespoonful of lemon-juice,
matelote sauce, No. 512.
_Mode_.--Detach the brains from the heads without breaking them, and put
them into a pan of warm water; remove the skin, and let them remain for
two hours. Have ready a saucepan of boiling water, add a little vinegar
and salt, and put in the brains. When they are quite firm, take them out
and put them into very cold water. Place 2 or 3 slices of bacon in a
stewpan, put in the brains, the onion stuck with 2 cloves, the parsley,
and a good seasoning of pepper and salt; cover with stock, or weak
broth, and boil them gently for about 25 minutes. Have ready some
croûtons; arrange these in the dish alternately with the brains, and
cover with a matelote sauce, No. 512, to which has been added the above
proportion of lemon-juice.
_Time_.--25 minutes. _Average cost_, 1s. 6d.
_Sufficient_ for 6 persons.
_Seasonable_ at any time.
SHEEP'S FEET or TROTTERS (Soyer's Recipe).