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Scrambled Eggs with Calf's Brains

Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons white pepper. Beat up with a fork one minute. Plunge one fresh calf's brain in cold water fifteen minutes. Remove the blood sinews, then place it in a saucepan with pint of boiling water, two tablespoons vinegar and half teaspoon salt, and let slowly boil five minutes. Drain, then cut each half in two lengthwise and lightly roll in flour. Thoroughly heat a tablespoon melted butter in frying pan, add brains and briskly cook them two minutes on each side. Lift them up with a skimmer, then cut them in half-inch pieces. Heat a tablespoon of melted butter in a sauteuse, drop in the eggs and cook for six minutes, briskly and frequently stirring meanwhile; then add the brains, gently mix, dress on a hot deep dish and serve.