Fried Calf's Brains

Cooking Instructions

1. Wash the brains thoroughly under cold running water, then let them soak in a bowl of cold water for 10 minutes. Drain, and patiently remove as much of the surrounding membrane as you can along with the external blood vessels.

2. Put the carrot, onion, celery, vinegar, and 1 teaspoon salt in a saucepan with 6 cups water, and bring to a boil. Put in the brains and as soon as the water returns to a boil, adjust heat to cook at a steady, but very gentle simmer, and cover the pan.

3. After 20 minutes, drain the brains, and allow them to cool completely. When cold, wrap them in plastic wrap and refrigerate for about 15 minutes, until they are very firm.

Ahead-of-time note: You can prepare the brains up to this point several hours in advance on the same day you expect to fry them. Also see the alternative to frying in the variation below with poached brains.

4. Put the egg in a deep plate or small bowl, and with a fork or whisk beat it lightly together with 1 teaspoon salt.

5. When the brains are quite firm, cut them into pieces about 1/2 inch thick. Dip them into the beaten egg, letting the excess flow back into the plate or bowl, then turn them in the bread crumbs, coating them well all over.

6. Put enough vegetable oil in a skillet to come 1/4 inch up the sides, and turn on the heat to high. When the oil is very hot, slip the pieces of brains into the pan, putting in no more at one time than will fit loosely, without crowding. Cook until a fine, golden crust forms on one side, then turn and do the other side. Transfer to a cooling rack to drain or to a plate lined with paper towels. Repeat the procedure with the remaining pieces, until all are done. Serve immediately, with wedges of lemon on the side.