Miss Parloa's kitchen companion

Let the brains of two calves stand in cold water for half an hour; then remove the thin membrane that covers them, and see that they are perfectly white and free of blood-filled veins. Divide each calf's brains into six parts, thus obtaining twelve parts in all, and tie up each part in a small piece of thin muslin. Drop all into a pan of boiling water, — just enough to cover them, — and boil gently for half an hour. At the end of that time take them up; and after changing the hot water for cold water, put them back into the pan. When they have been cooled, remove them from the muslin, and season well with salt and pepper. Beat an egg, and season it with salt and pepper. Dip the brains into it, and roll them in fine bread crumbs. When all have been breaded, put them into the frying-basket, and set them into a kettle of boiling fat. Cook for two minutes, and serve with either ravigote or cream sauce. Escaloped Calves' Brains. Two sets of brains will be required, besides a pint of grated bread crumbs, half a pint of milk, an egg, a table-spoonful of butter, half a teaspoonful of flour, half a teaspoonful of chopped parsley, half a teaspoonful of onion juice, one teaspoonful of salt, a grain of pepper, and a table-spoonful of vinegar. After soaking the brains in warm water for two hours, free them from the skin and large fibres, and wash them in cold water. Tie them loosely in a piece of thin muslin, and, putting them into a saucepan, pour in enough boiling water to cover them. Add the spoonful of vinegar, and then boil gently for half an hour. At the end of that time take them from the boiling water, and plunge into cold water; and when they get cold, drain them, and cut them into small pieces. Put the butter into a small frying-pan, and when it gets hot, and before it turns brown, add the flour. Stir until smooth and frothy ; then gradually add the milk. When this mixture boils up, add the chopped parsley, onion juice, and half the pepper and salt. Sprinkle the remainder of the seasoning on the brains. Beat the egg till light, and mix it with the brains. Put a thin layer of crumbs on the bottom of an escalop dish, then spread a layer of brains (using half the entire quantity), next add half the sauce, and finally add a thin layer of crumbs. Now put in second layers of brains and sauce, and finish by using the remainder of the crumbs. Bake in a moderate oven for twenty minutes. It makes the dish richer, but less delicate, to cut a generous table-spoonful of butter into bits, and strew these upon the top layer of crumbs. Sweetbreads with Brown Sauce. For two pairs of sweetbreads the following-named materials will be required : one pint of clear brown stock, two level table-spoonfuls of corn-starch, three table-spoonfuls of butter, a clove, salt and pepper for seasoning, and a piece of carrot, of onion, and of celery, each about an inch square (bear in mind that these are not expected to be cubes, but simply pieces about an inch square).