LIVE from the NYPL

 CALF'S BRAINS WITH BLACK BUTTER 
"Allow 1 set of brains--or more, for true addicts--for each serving. Soak the brains in cold water for 1 hour or so and drain. Add 1 sliced onion, a bit of chopped parsley and celery, 1 tablespoon of salt, and 1/2 cup of vinegar to enough boiling water to cover the brains, and simmer them gently for 1/2 hour. Drain and when cool tenderly remove the skin and any bits of bone the butcher may have left clinging to their surface. For each 2 sets of brains melt 1/2 cup of butter (or as much more as can be spared) in a shallow pan and allow it to brown slightly...."