These, especially the brains, are considered great delicacies. The brains may be bought apart for about twenty cents a set; but the whole head, including the brains and tongue, is sold for the same price. In buying the head have it dressed (split apart and unedible portions removed) before it is sent home, then soak and scrub in cold water. Put over the fire to cook in cold water; when the water boils, pour it off and cover again with cold water, thus blanching it. When the head becomes cold, rub over with the cut side of a lemon, and cover with boiling water; add two or three tablespoonfuls of white wine, vinegar, or lemon juice, a bay leaf, an onion, pierced with half a dozen cloves, a few slices of carrot and sprigs of parsley, cover and let simmer until tender. Take out the bones and use the meat in "made" dishes and the broth for a soup. The meat may be packed in a mould and the broth seasoned with salt strained over it. When cold, the jellied head may be cut in slices. The tongue cooked with the head may be served without other preparation than skinning. Soak the brains in cold water several hours, changing the water several times. Tie in a cheesecloth and let simmer twenty minutes in highly seasoned stock. When cold use as sweetbreads.