Tête de Veau

• 1 calf head
• 2 or 3 quarts water
• 1 carrot

Have head cut in half. Soak for 1 hour in cold water. Boil water and rest of ingredients for 10 minutes. Drain halves, add to liquid, and simmer, well covered, for about 1½ hours or until the cheeks are tender. (The tongue and brain can be removed, the former to be cooked with the head, the latter added to the bouillon for the final ¼ hour of simmering. They should be nicely trimmed, sliced, an