Brains

(In cookery .) There appears to be scarcely anything which is at all eatable that the ingenuity and taste of the modern cook does not appropriate to his purposes, and clothe with delectability, or transform into something execrable. We observe that our chef de cuisine—no unimportant personage—has taxed every viscera and brought together every novelty and dainty to humour and excite the appetite. Animals which were guiltle of brains whilst living, are found by him to po e excellent ones when dead, from which he prepares a variety of miniature dishes which are truly novel and inviting. Let frugal housewives for the future carefully value their brains, and apply them to useful purposes in a double sense. When cleaned, washed, blanched, and flavoured with the nece ary seasoning, they may be formed into a variety of hors-d’œuvres creditable to any table. Mrs Rundell tells us that “beat up with a little white pepper and salt, a sage-leaf or two (scalded and finely chopped), and the yelk of an egg, and fried, they make excellent cakes, fritters, .”