• 1 calf’s head, boned and cleaned
• 1 tablespoon flour
• 2 large onions

Have the head boned and cleaned by your butcher.

Put the vegetables, seasoning, herbs and lemon juice in a saucepan of boiling water, sprinkle in the flour (which later keeps the head white) and boil for 10 minutes, without the head. Then lower the head into the bouillon. Simmer until perfectly tender (about 1½ hours). Lift out and drain; trim the tongue. Serve the head with a good brow