Place the calf╒s head in a large saucepan and cover it with water. Bring to a boil, skimming constantly. Reduce heat to a simmer. When there is no more froth, add all of the vegetables, the bouquet garni, cloves, peppercorns, and salt. Cover and simmer for 1 1/2-2 hours depending on the size of the head. Remove the calf╒s head from the stock just before serving. Cut into serving pieces and serve with Gribiche sauce.
