3 eggs
1 tbsp. flour
1/4 c. minced parsley
Pepper
1/2 c. butter
1 tbsp. white vinegar
Salt
1 1/2 lbs. beef, lamb, pork or veal brains
Juice of 1/2 lemon

Rinse brains well under cold running water. Combine 1 quart water, the vinegar and 1 teaspoon salt in saucepan and bring to boil. Add brains, and boil briskly, uncovered, 10 minutes. Drain and plunge into very cold water. When cool, drain well on paper towels.

With small sharp knife remove any membrane and veins. Cut and sprinkle flour, add seasoning with salt and pepper to taste, add eggs, saute in butter in large skillet until eggs are done, or until lightly brown.