Fried lamb's brains

Take one lamb's brain, put it in a saucepan with cold water, change the water from time to time for a couple of hours, until the brains are thoroughly cleansed.
Then put them in another saucepan with fresh water, and with several pieces of onion, a little salt, a little vinegar (one tablespoon to each brain), and some parsley stems.
As soon as the water boils, take the saucepan off, remove the brains, and put them onto a napkin.
Cut them into four pieces, put these pieces onto a plate, and season with a little olive-oil, some lemon juice, and chopped parsley.
When you are ready to fry, roll in flour, dip in egg, and fry the brain over a moderate fire for seven or eight minutes in olive-oil, shortening, or butter.

Serve on toast.