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SHEEP'S BRAINS, STEWED (a good breakfast or side dish)

Take four or six fresh brains, soak them in salt and water for an hour, remove the skin, pick off the fibres, then put the brains into boiling water into which has been put when cold a dessert-spoonful of salt and a table-spoonful of vinegar. Let the brains boil quickly for ten minutes. Take them up without breaking, and put them into cold water. Take as many thin slices of bacon as there are brains. Put them into a saucepan, lay the brains upon them, pour over them as much stock or broth as will cover them, and add a bunch of parsley, a sprig of thyme, three young onions, two cloves, an inch or two of thin lemon-rind, and a little salt and cayenne. Cover the saucepan closely, and let its contents simmer gently until done enough. Put the pieces of bacon on a dish, and lay the brains upon them. Strain the liquor, thicken it with flour and butter, stir a table-spoonful of lemon-juice into it, and pour it over the meat. Garnish with sippets, and serve very hot. If liked, a tea-spoonful of anchovy essence and a glassful of claret may be added to the sauce. Time to boil the brains the second time, half an hour. Probable cost, 2s. Sufficient for six or seven persons.