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Omelette with Calves' Brains

Plunge two fresh calves' brains in cold water for thirty minutes. Remove all the sinews, place in a saucepan with two tablespoons vinegar, a teaspoon salt, one bay leaf and enough cold water to cover, then boil five minutes. Drain well and cut each half in two. Lightly roll in flour, heat a tablespoon melted butter in a frying pan, arrange in the brains and briskly fry three minutes on each side. Lift up and keep hot. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt and two saltspoons white pepper. Briskly beat with fork for two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, stir with fork for two minutes, let rest a half minute, fold up two opposite sides to meet in centre, let rest a minute, turn on a hot dish. Arrange the brains around the omelette; add an ounce butter to the pan of brains, toss on fire until a light brown; pour in a teaspoon vinegar, toss a little, pour over the omelette and serve.