The head is next split, and the brain is removed; this can be made into forcemeat-balls, or be used otherwise, as will be described. Soak the head in water during the night to be able to bleach and clean it. 45S THE SPIRIT OF COOKERY Put it iuto a stowpan with water, and boil it with some vegetables. To make Sheep’s Head Soup), a magiric authoress directs the head to be boiled with five quarts of water and ^ lb. of pearl barley✪ Sheep’s Head Soup. But the sheep’s head requires four hours of boiling, and if it be large over four and a half. It is laborious as well, and of the product the only part worth eating is the tongue. The price of a ready-boiled salted sheep’s tongue is fourpence in London. The sheep’s head, less the tongue, is sold for sixpence. Therefore the nutri- ment contained on a sheep’s head altogether costs ten- pence, raw, or more than the price of ^ lb. of good rump- steak. Kitchiner endeavoured to improve the dish by directing that there was to be left with the head four inches of the craig, or neck, of the sheep ; he also added the singed and cleaned feet ; he abandoned the brain, as the head was to be rubbed over with it after it had been singed and scraped. All was then to be boiled in good beef- broth, or, failing that, in water. We do not think that sheep’s head is under any circumstances at all an economical dish, unless head, pluck, and trotters can be obtained at a nominal price or for nothing. Neither should we say so much about it were it not that in certain schools of cookery the pupils are introduced to their sub- ject by a preparation of sheep’s head. This is erroneous in more than one respect, as all will acknowledge who read what we have said above on the subject of sheep’s head soup. Sheep’s Head may be baked, roast, braised, in a plain state or stuffed, and steioed, but then the necessary additions make it at once more expensive. The most practical form is the Galimafre of Head ami Pluck, a well-flavoured ragout ; the mince of liver and heart gives it substantial foundation. Sheep’s Heart may be stuli'ed and braised, and is suitable, PREPARATIONS OF MUTTON 459 c.g., for treatment in a petroleum stove, and as a dish for a single person or two persons. Sheep’s Brain may be stewed, but requires savoury and spicy additions. Sheep) s Tongues have been favoured with many forms of prepara- tion ; as a preliminary to all these, they have to be soaked for a long time in cold water, and then parboiled and peeled ; a short salting gives them tone and colour. They may then be braised, or broiled, or grilled in paper -envelopes, en papillote, or gratinated, or enclosed with sauce in caiol envelopes ; they may be braised and flavoured with Parma cheese, with matelote sa%Lce ; when pichled and boiled and deposited in an aspic jelly, they are an excellent supper or picnic dish.

AI-modernized reading of the original text

The head is next split, and the brain is removed; this can be made into forcemeat-balls, or be used otherwise, as will be described. Soak the head in water during the night to be able to bleach and clean it. 45S Put it iuto a stewpan with water, and boil it with some vegetables. To make Sheep’s Head Soup), a magiric authoress directs the head to be boiled with five quarts of water and ^ lb. of pearl barley. But the sheep’s head requires four hours of boiling, and if it be large over four and a half. It is laborious as well, and of the product the only part worth eating is the tongue. The price of a ready-boiled salted sheep’s tongue is fourpence in London. The sheep’s head, less the tongue, is sold for sixpence. Therefore the nutriment contained on a sheep’s head altogether costs tenpence, raw, or more than the price of ^ lb. of good rumpsteak. Kitchiner endeavoured to improve the dish by directing that there was to be left with the head four inches of the craic, or neck, of the sheep ; he also added the singed and cleaned feet ; he abandoned the brain, as the head was to be rubbed over with it after it had been singed and scraped. All was then to be boiled in good beefbroth, or, failing that, in water. We do not think that sheep’s head is under any circumstances at all an economical dish, unless head, pluck, and trotters can be obtained at a nominal price or for nothing. Neither should we say so much about it were it not that in certain schools of cookery the pupils are introduced to their subject by a preparation of sheep’s head. This is erroneous in more than one respect, as all will acknowledge who read what we have said above on the subject of sheep’s head soup. Sheep’s Head may be baked, roast, braised, in a plain state or stuffed, and steioed, but then the necessary additions make it at once more expensive. The most practical form is the Galimafre of Head and Pluck, a well-flavoured ragout ; the mince of liver and heart gives it substantial foundation. Sheep’s Heart may be stuffed and braised, and is suitable, PREPARATIONS OF MUTTON c.g., for treatment in a petroleum stove, and as a dish for a single person or two persons. Sheep’s Brain may be stewed, but requires savoury and spicy additions. Sheep's Tongues have been favoured with many forms of preparation ; as a preliminary to all these, they have to be soaked for a long time in cold water, and then parboiled and peeled ; a short salting gives them tone and colour. They may then be braised, or broiled, or grilled in paper -envelopes, en papillote, or gratinated, or enclosed with sauce in caiol envelopes; they may be braised and flavoured with Parma cheese, with matelote sauce ; when pichled and boiled and deposited in an aspic jelly, they are an excellent supper or picnic dish.

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Sheep’s Head Soup

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