Plunge a fine, fresh, white calf's head into hot water for one minute, lift it up, sharply rub it all over with a coarse towel, so as to remove all the remaining hairs. Carefully cut the flesh, starting from the centre of the head, right down to the nostrils. Then, with a very keen knife, bone it from the top to the base on both sides. Place in a saucepan two tablespoonfuls of flour, one gill of vinegar, one medium-sized, well-cleaned, sliced carrot, one sound peeled onion, eighteen whole peppers, and two pinches of salt. Pour in very gradually two quarts of cold water - briskly stirring meanwhile until all added. Cut up half of the head into six equal pieces; add them to the broth, as also the other whole half. Let all cook together on a moderate fire for one hour and a half. Lift up the pieces and half the head, place the six pieces on a dry napkin. Have ready a hot dish with a folded napkin over it, neatly dress the six pieces on it, decorate with parsley-greens, and serve with any desired sauce. Place the remaining whole half in a stone jar, strain the broth over it, and keep in a cool place for any purpose required.

For calf's brains, see No. 557.