Since everything is improved by the addition of bacon…
From: ”The Fannie Farmer Cookbook” (Twelfth Edition)
Revised by: Marion Cunningham with Jeri Laber
Illustrated by: Lauren Jarret
Published by: Bantam Books
Basic Preparation of Brains
After this preliminary soaking and blanching, brains may be covered loosely and stored in the refrigerator for a day before final preparation.
1 1/2 pounds (675 g) brains
Put the brains in a bowl and cover with cold water. Add 2 tablespoons lemon juice for each quart of water. Let soak for 30 minutes. Drain and rinse under cold running water. Working carefully, remove the outer membrane with a sharp knife and wash off any traces of blood. Put the brains in a saucepan. Cover with water and add1 teaspoon salt and 1 teaspoon vinegar for every quart of water. Bring to a boil and simmer, uncovered, for 15 minutes. Drain. Cover with cold water again and let stand 15 minutes more to keep brains firm, or, better yet, refrigerate a few hours with a plate on top.
Brains Sautéed With Bacon
8 slices bacon
Freshly ground pepper
1 bunch watercress
Prepare the brains as directed (above). Fry the bacon until crisp; drain on paper towels and keep warm in the oven. Remove all but 4 tablespoons of bacon fat from the skillet. Keep the skillet medium hot. Cut the brains into thick slices and brown them lightly on each side in the bacon fat. Sprinkle with pepper and arrange on a platter, surrounded by bacon and garnished with watercress.