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Basic Brain Preparation

1 Set of brains; or more as called for by the recipe
1 tb Vinegar

If you are using beef or pig brains [or brains from game animals] they should be soaked for an hour or so in salt water to remove any residual blood. If you are using calf's or lamb's brains, you may skip this step and continue.

Bring water to a boil; add vinegar and salt. Parboil brains in boiling water for about ten minutes, then plunge them into ice-cold water until cool and very firm (cooling them will not take very long at all.)

Remove them from the cold water and drain. Remove outer skin and any veins. Brains are now ready to use in any recipe and may be halved, sliced, or chopped and further cooked.

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