HEAD

The most generally desirable head for home cooking is that of the ealf, but sheep’s, lamb’s, and pig’s are also popular. With the exception of those from black sheep, they should be thick and whitish. Calves’ heads are scalded to remove the hair; sheep’s are skinned; and pigs’ are scraped. The tongues are generally left in calves’ and sheep’s, but are frequently removed from pigs’. All kinds are usually frozen for shipment. They are cooked as separate meat dishes, or used in so upmaking. (See also Boar’s Huan.)