Mode. — Boil the head✪ Breadcrumbs as in the previous recipe ; cut it in slices, dip each piece in breadcrumbs, lay in a buttered pie-dish a layer of meat, then one of onion, sliced very thinly, and butter, and so on until the dish is full, and bake for an hour or until the onion is cooked. 144- SHEEP'S HEAD SAUTE. 1 head Butter Little parsley -J- wineglass sherry Pepper and salt. Mode. — Boil the head, cut the meat into very small dice-shaped pieces, a little flour✪ Sheep's Head Saute, pepper, salt, and the parsley chopped very fine ; put some butter in a pan, toss in the meat and allow to brown ; keep shaking the pan so that it does not burn ; pour over the sherry and allow to cook for five minutes. Serve very hot with mashed potatoes. 145_PEESSED SHEEFS HEAD. 3 sheep's heads Allspice Cloves Ginger Salt and pepper. j Mutton Entrees. Mode.— Boil the heads for three hours with the following ingredients : — Eight cloves, a teaspoonful of allspice, salt, pepper, and a piece of ginger, a wineglassful of vinegar✪ Peesed Sheep's Head ; take the meat and tongue from the bones without breaking, if possible (not the brains) ; be careful that none of the cloves or ginger are in the meat ; put in a presser (which can be got any size and are very useful), screw the meat down as tight as possible, more or less "can be used ; keep in a cool place until required, turn out, then cut with a very sharp knife. The liquor of this is also good for soup. 146- SHEEP'S TONGUES A LA JULIENNE. 6 tongues 3 cloves 2 carrots 1 onion 1 turnip Pepper and salt✪ Sheep's Tongues a la Julienne. Mode. — Boil the tongues, take them out, skin and cut them in half, put back in the saucepan with the liquor they have been boiled in, pepper, salt a«id cloves, slice the onion, carrots and turnip in very thin slices about two inches long, allow^ to boil until the vegetables are well cooked, put in a little sauce and thicken slightly. 147— FEICASSEED SHEEP'S TONGUES. 6 sheep's tongues h pt. milk Butter Little chopped parsley Pepper and salt 1 onion✪ Fricasseed Sheep's Tongues Mode. — Boil the tongues, skin and cut in two. length- ways, put in a saucepan with the milk, pepper, salt and onion thinly sliced, boil until the onion is cooked, thicken with a little flour, add the chopped parsley, and serve very hot. 148_SHEEP'S TONGUES CUTLETS. 6 tongues Breadcrumbs 2 eggs Pepper and salt✪ Sheep's Tongues Cutlets. Mutton Entrees. Mode — Boil tlie tongues, slice tliem. dredge a little flour over tlieni, pepper and salt, dip each piece in egg^ then in the breadcrumbs, and fry in boiling fat. 149_SHEEP'S TONGUE IN ASPIC. 6 tongues 1 hard-boiled egg 1 pt. aspic Sliced beetroot✪ Sheep's Tongue in Aspic. Mode. — Boil the tongues, skin, cut into thin slices, allow them to get cold, place them in a basin. Around the edge of the basin place pieces of beetroot, then pieces of the white of the egg, a slice of the tongue, and so on till you are around the basin, put in the rest of the tongue, beetroot, egg, etc., then fill up the basin with aspic jelly (find in jelly recipes), put on ice and serve from the ice; do not take out before required, as in this climate the aspic soon melts. 150_SWEETBEEAD SAUTE. 2 sweetbreads Chopped parsley Butter Wineglassful of sherry A little flour Cayenne and salt✪ Sweetbread Saute.

AI-modernized reading of the original text

Mode. — Boil the head as in the previous recipe ; cut it in slices, dip each piece in breadcrumbs, lay in a buttered pie-dish a layer of meat, then one of onion, sliced very thinly, and butter, and so on until the dish is full, and bake for an hour or until the onion is cooked. 144- SHEEP'S HEAD SAUTE. 1 head Butter Little parsley -J- wineglass sherry Pepper and salt. Mode. — Boil the head, cut the meat into very small dice-shaped pieces, a little flour, pepper, salt, and the parsley chopped very fine ; put some butter in a pan, toss in the meat and allow to brown ; keep shaking the pan so that it does not burn ; pour over the sherry and allow to cook for five minutes. Serve very hot with mashed potatoes. 145 - PRESSED SHEEP'S HEAD. 3 sheep's heads Allspice Cloves Ginger Salt and pepper. j Mutton Entrees. Mode.— Boil the heads for three hours with the following ingredients : — Eight cloves, a teaspoonful of allspice, salt, pepper, and a piece of ginger, a wineglassful of vinegar ; take the meat and tongue from the bones without breaking, if possible (not the brains) ; be careful that none of the cloves or ginger are in the meat ; put in a presser (which can be got any size and are very useful), screw the meat down as tight as possible, more or less "can be used ; keep in a cool place until required, turn out, then cut with a very sharp knife. The liquor of this is also good for soup. 146- SHEEP'S TONGUES A LA JULIENNE. 6 tongues 3 cloves 2 carrots 1 onion 1 turnip Pepper and salt. Mode. — Boil the tongues, take them out, skin and cut them in half, put back in the saucepan with the liquor they have been boiled in, pepper, salt and cloves, slice the onion, carrots and turnip in very thin slices about two inches long, allow^ to boil until the vegetables are well cooked, put in a little sauce and thicken slightly. 147 - FRICASSEED SHEEP'S TONGUES. 6 sheep's tongues h pt. milk Butter Little chopped parsley Pepper and salt 1 onion Mode. — Boil the tongues, skin and cut in two. lengthways, put in a saucepan with the milk, pepper, salt and onion thinly sliced, boil until the onion is cooked, thicken with a little flour, add the chopped parsley, and serve very hot. 148 - SHEEP'S TONGUES CUTLETS. 6 tongues Breadcrumbs 2 eggs Pepper and salt. Mutton Entrees. Mode. — Boil the tongues, slice them. dredge a little flour over tlieni, pepper and salt, dip each piece in egg, then in the breadcrumbs, and fry in boiling fat. 149 - SHEEP'S TONGUE IN ASPIC. 6 tongues 1 hard-boiled egg 1 pt. aspic Sliced beetroot. Mode. — Boil the tongues, skin, cut into thin slices, allow them to get cold, place them in a basin. Around the edge of the basin place pieces of beetroot, then pieces of the white of the egg, a slice of the tongue, and so on till you are around the basin, put in the rest of the tongue, beetroot, egg, etc., then fill up the basin with aspic jelly (find in jelly recipes), put on ice and serve from the ice; do not take out before required, as in this climate the aspic soon melts. 150 - SWEETBREAD SAUTE. 2 sweetbreads Chopped parsley Butter Wineglassful of sherry A little flour Cayenne and salt.

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BreadcrumbsSheep's Head SautePeesed Sheep's HeadSheep's Tongues a la JulienneFricasseed Sheep's TonguesStewed SweetbreadsSheep's Tongues CutletsSheep's Tongue in AspicSweetbread Saute

Mrs. Maclurcan's cookery book