Four or six brains will be required for a dish. Prepare the
brains as for stewing, and procure as many slices of bacon as there are brains.
After they have been boiled and are thrown into cold water, drain and dry them
perfectly; brush over with oil, and roll them in highly-seasoned bread crumbs.
Put them in the bacon before the fire in a Dutch oven, or bake in a well-heated
oven, turning them about that they may be equally cooked, and basting them
occasionally. When they are nicely browned, take them up. Lay the slices of
bacon on toast, put the brains on them, and send sharp sauce or tomato sauce to
a table in a tureen. Time to bake, thirty to forty minutes. Sufficient for six
or seven persons.