1098 Calf’s head in aspic

• 1 cleaned calf’s head, about 5½ lbs (the bones may be added)
• 2 carrots

Remove the brains from 1 large calf’s head and boil them in salted water with vinegar and spices. Remove, cool, and slice. Boil the calf’s head with root vegetables, spices, and ½ glass vinegar, as indicated in the Remarks. Add, if desired, a