The butcher will cleave the heads down the center.
Remove the brains.
Soak them in several waters to remove the blood.
Poach gently for 10 minutes in a pot of water to which you have added the vinegar.
When cold, slice them and toss in the seasoned flour.
Fry them in butter until lightly browned.
They have an interesting, chalky taste.
Besides, there is a curious fascination about eating brains a commodity we could all do with more of.