Sheep's Brains, Roasted or Baked

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

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.