Wash the head, which should be cleaned with the skin left on. Take out and set aside for other dishes the tongue and brains, parboiling both, and sprinkling lightly with salt. Put the head over the fire in enough cold water to cover it, bring quickly to a boil, and as soon as this is reached, lift it out and plunge it into ice-water. This will make it white and firm. When perfectly cold (the water should be changed twice for colder), wash all over with vinegar and put on again, now in plenty of boiling water in which have been mixed two tablespoonfuls of vinegar. Add half a sliced onion, a sliced carrot, some minced parsley, six black peppers, and a heaping teaspoonful of salt. Cook gently two hours for a small head, longer for a large, or until you can slip out the cheek-bones.

Transfer with care to a baking-pan, draw out the bones and teeth, injuring the shape as little as may be, rub well with butter, cover thickly with fine crumbs, peppered and salted, and brown upon the upper grating of an oven.

Serve with tomato-sauce.

The liquor in which the head was boiled will make a fine soup.