quantity, then strain it through a fine hair sieve. Split the
feet lengthwise, put them in a stewpan with about eighteen
heads of mushrooms and 1 table-spoonful of finely-chopped
parsley, pour the sauce over, season with salt, pepper,
and 1 teaspoonful of sugar✪ Lamb’s Feet a la Tartare, and boil the whole gently for
seven or eight minutes. Beat the yolks of two eggs with 2
table-spoonfuls of cream and a small quantity of lemon- juice,
then stir them quickly into the sauce, which must not
boil after the eggs are added. Turn the whole on to a
hot dish and serve.
Lamb’s Heads. — These do not find their way to
the table of the rich as often as they deserve, nor have
first-class cooks paid as much attention to their prepara-
tion as they ought, for the Lamb's Head is the best of
all heads that are used in cookery. It must be carefully
stripped of its wool, the eyes scooped out, and the tip
of the snout cut off. After plunging for a short time
into boiling water, it can easily be cleaned and other-
wise prepared for cooking.
Baked Lamb’s Head. — Put the head into a saucepan of
water and parboil it, then rub it well all over with yolk
of egg, cover with finely-chopped herbs, then with bread-
crumbs, and lastly with Butter ; put it in a Dutch oven
in front of a clear fire and cook it. Chop up the heart
and liver as finely as possible, and stew them in gravy,
with a flavouring of lemon pickle. Put this mince in the
centre of a dish, place the head on it, garnish with force-
meat balls and fried brain cakes, and serve with lemon
in slices and hot pickles.
Boiled Lamb’s Head. — (1) Soak the head with the liver
and lights in cold water to disgorge the blood. Put the
head into a stewpan with cold water to cover and boil
gently until tender. Boil the liver and lights until three-
parts cooked, then chop them up very fine. Put loz.
of butter and 1 table-spoonful of flour in a stewpan,
stir them over the fire until mixed, and strain in some of
the liquor that the liver and lights were boiled in. Put
the mince in the sauce, season it to taste, and keep it
simmering slowly at the side of the fire. When cooked,
put the head on a hot dish, pour the mince round it, garnish
with hrain croquettes (see Fig. 1029), and serve.
(2) Wash thoroughly a Lamb’s Head and entrails, and
skin and split the head open lengthwise; put all together
in a saucepan, cover them with boiling water, and let
them simmer for half-an-hour. At the end of that time
take out the heart, liver, and lights, and chop them up small ;
put them in a stewpan with H pints of clear veal or
mutton broth, season to taste with salt and pepper and a
few drops of mushroom ketchup, and thicken slightly with
a little cream ; let it simmer at the side of the fire. When
the head is nearly cooked, drain it, brush it over with a
paste-brush dipped in beaten yolk of egg, and strew it
thickly with grated breadcrumb. Put it in a Dutch oven,
and brown in front of a clear fire. Make some nicely-
flavoured cakes with the brains, and fry them a bright
brown in butter. \V hen all is ready, turn the mince on
to a hot dish, put the head on it, garnish with the brain
cakes and slices of lemon, and serve.
(3) Clean the head and liver ; put the head in a sauce-
pan of water, and boil it till partly done, then put in the
Lamb — continued.
Page 239 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
quantity, then strain it through a fine hair sieve. Split the feet lengthwise, put them in a stewpan with about eighteen heads of mushrooms and 1 table-spoonful of finely-chopped parsley, pour the sauce over, season with salt, pepper, and 1 teaspoonful of sugar, and boil the whole gently for seven or eight minutes. Beat the yolks of two eggs with 2 table-spoonfuls of cream and a small quantity of lemon- juice, then stir them quickly into the sauce, which must not boil after the eggs are added. Turn the whole on to a hot dish and serve.
Lamb’s Heads. — These do not find their way to the table of the rich as often as they deserve, nor have first-class cooks paid as much attention to their preparation as they ought, for the Lamb's Head is the best of all heads that are used in cookery. It must be carefully stripped of its wool, the eyes scooped out, and the tip of the snout cut off. After plunging for a short time into boiling water, it can easily be cleaned and otherwise prepared for cooking.
Baked Lamb’s Head. — Put the head into a saucepan of water and parboil it, then rub it well all over with yolk of egg, cover with finely-chopped herbs, then with breadcrumbs, and lastly with Butter ; put it in a Dutch oven in front of a clear fire and cook it. Chop up the heart and liver as finely as possible, and stew them in gravy, with a flavouring of lemon pickle. Put this mince in the centre of a dish, place the head on it, garnish with forcemeat balls and fried brain cakes, and serve with lemon in slices and hot pickles.
Boiled Lamb’s Head. — (1) Soak the head with the liver and lights in cold water to disgorge the blood. Put the head into a stewpan with cold water to cover and boil gently until tender. Boil the liver and lights until threeparts cooked, then chop them up very fine. Put loz. of butter and 1 table-spoonful of flour in a stewpan, stir them over the fire until mixed, and strain in some of the liquor that the liver and lights were boiled in. Put the mince in the sauce, season it to taste, and keep it simmering slowly at the side of the fire. When cooked, put the head on a hot dish, pour the mince round it, garnish with brain croquettes (see Fig. 1029), and serve.
(2) Wash thoroughly a Lamb’s Head and entrails, and skin and split the head open lengthwise; put all together in a saucepan, cover them with boiling water, and let them simmer for half-an-hour. At the end of that time take out the heart, liver, and lights, and chop them up small ; put them in a stewpan with H pints of clear veal or mutton broth, season to taste with salt and pepper and a few drops of mushroom ketchup, and thicken slightly with a little cream ; let it simmer at the side of the fire. When the head is nearly cooked, drain it, brush it over with a paste-brush dipped in beaten yolk of egg, and strew it thickly with grated breadcrumb. Put it in a Dutch oven, and brown in front of a clear fire. Make some nicelyflavoured cakes with the brains, and fry them a bright brown in butter. When all is ready, turn the mince on to a hot dish, put the head on it, garnish with the brain cakes and slices of lemon, and serve.
(3) Clean the head and liver ; put the head in a saucepan of water, and boil it till partly done, then put in the
Lamb — continued.
Records on this page
Lamb’s Feet a la TartareStewed Lamb’s Feet