Chambers's cookery for young housewives

Sheep’s head is seldom thus prepared without broth being afterwards made of the liquor in which it was boiled. Let the liquor get quite cold ; then remove all fat from it, and put it into a saucepan with one small cupful of pearl barley, well washed; let it boil for half an hour; then add two carrots and two turnips cut into small dice, three onions sliced, and a little parsley; boil slowly for two hours, and season with salt only. Serve hot. SHEEP’S-HEAD PIE. 1 sheep’s head and trotters. A little powdered mace. A little powdered ginger. h lb. rough puff pastry. J lb. bacon. 3 eggs. Pepper and salt. After the head and trotters have been properly cleaned, simmer slowly for five or six hours. Whilst warm, remove the bones, and cut the head and feet neatly into small pieces. Have ready some bacon and hard-boiled eggs sliced. Place a layer of sheep’s head in the bottom of a pie-dish. Sprinkle lamb's head and PLUCK. over it a mixture of pepper, salt, mace, and ginger ; then put a layer of bacon and eggs. Repeat till the dish is filled. Add a cupful of the liquor in which the head was cooked. Cover with paste (page 93) ; bake an hour and a half. Oysters may be substituted for the eggs ; this is the true Scotch method. TO DRESS A LAMB’S HEAD AND PLUCK. 1 lamb’s head. 1 table-spoonful parsley chopped. 2 oz. flour. 1 onion chopped. Bread crumbs. 2 oz. butter. 3 eggs. A little milk. 1 table-spoonful ketchup. Fat for frying. Lamb’s heads are procured skinned. Take the head with the neck attached ; split the forehead, take out the brains, and put them aside in salt and water. Wash the head carefully, rubbing the nostrils well with salt, take out the eyes ; put it on to boil with the heart, half the liver, and the lights, leaving the lid of the pan partly open, that the gases may escape; let all simmer for an hour and a quarter, and then take them out ; dry the head and neck with a cloth; brush it over with a beaten egg, strew crumbs of bread seasoned with pepper and salt over it, put small pieces of butter on the top, and lay it in a dish before a clear fire, to brown lightly. Mince the lights, heart, and liver, and mix them with the onion, parsley, pepper, salt, ketchup, and a little flour ; add some of the liquor in which the head was cooked to make a gravy. Let these simmer by the side of the fire for half an hour. Wash the brains; boil them for ten minutes in hot salt, vinegar, and water. Drain the water from them, and beat them with two eggs, two table-spoonfuls of bread crumbs, a little flour and finely-chopped parsley, pepper, salt, and milk, if necessary, to form a thick batter. Have ready a pan of hot fat or dripping, and fry the batter in small round cakes to a nice brown. Cut the remainder of the liver in slices, dust it with flour, and fry it. Place the head upon a dish with the hash round it, and lay a slice of liver and a brain-cake alternately on the hash all round. Care must be taken to have all the parts of this dish hot and ready to serve at the proper time. DRESSED VEAL PLUCK — MINCED COLLOrS. TO DRESS A VEAL PLUCK. 1 calf’s pluck. 1 onion. 2 oz. flour. 2 table-spoonfuls ketchup. J lb. bacon. Dripping. STUFFING FOR HEART. 2 oz. bread crumbs. 1 oz. suet chopped. 1 egg. 1 table-spoonful parsley- chopped. Pepper and salt.