liver and finish cooking both together. Split the head
into halves, cut the meat across without separating it
from the bone, grate nutmeg over, and put it in a tin
dish ; cover with grated breadcrumb, sweet herbs, all-
spice, and finely-chopped lemon-peel, and dust over flour
and a small quantity of salt and pepper. Baste with
warmed butter, and put it in the oven. Finely chop the
lights, tongue, and half of the liver, put them in a sauce-
pan, dredge over flour, moisten with gravy or water, and
boil gently till tender. Strain the mince, put it on a hot
dish, return the gravy to the saucepan, and mix with it
what liquor may have run from the head, and loz. of
butter that has been kneaded with 1 table-spoonful of
flour. Dust in salt and pepper, and stir it over the fire
till thick; then add J table-spoonful of lemon-juice or
vinegar. Have the other half of the liver cut into small
pieces with some bacon, and fried over a brisk fire. Put
the head in the centre of the minced meat that is on the
dish, garnish with the pieces of fried bacon and liver, alter-
nating them with slices of lemon, pour the thickened gravy
over, and serve immediately.
Broiled Lamb’s Head. — Split the head into halves, and
steep it in cold water for several hours. Afterwards
remove the eyes, bind tlie^ead round with a piece of tape,
put it into a stewpan with just sufficient water to cover,
and boil gently at the edge of the fire. When the meat
is tender, move the stewpan away from the fire and leave
the head in it until nearly cold. When sufficiently
cooked, drain the head, remove the tape, and cut the meat
off into neat slices. Peel and slice three onions, put them
in a stewpan with a lump of butter, and fry until nicely
browned, pour in the broth from the head, thicken it
slightly with flour, and boil for several minutes. Move it
to the side of the fire, stir in the beaten yolks of two
eggs, the brains (that should have been well mashed), a
few drops of lemon-juice, and salt and pepper to taste.
Stir the sauce at the side of the fire for a few minutes,
but do not let it boil after the eggs are added. Dip the
slices of meat in beaten egg and then in finely-grated
breadcrumb ; put a large lump of butter in a flat stew-
pan, and when it boils put in the slices and fry them
until nicely browned. Drain them, put them on a hot
dish over a folded napkin or a fancy dish-paper, garnish
with fried parsley, and serve with the sauce in a sauceboat.
Fricassee of Lamb’s Head. — Clean the head and haslet,
and partially boil them, with the exception of the liver.
Drain the meats and cut them into slices. Put them in
a saucepan until sufficient clear broth to cover and three
or four slices of pork ; dust in salt and pepper, and stew
them till tender. Cut the livers into slices, put them in
a deep frying-pan until the sweetbreads and a few slices
of bacon, and fry ; season with parsley. Thicken the
fricassee with loz. of butter worked in loz. of flour, then
turn it on to a hot dish, garnish with the fried pieces
of liver, and serve. ✪ Stewed Lamb’s Head
Page 240 · 3 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
liver and finish cooking both together. Split the head into halves, cut the meat across without separating it from the bone, grate nutmeg over, and put it in a tin dish ; cover with grated breadcrumb, sweet herbs, allspice, and finely-chopped lemon-peel, and dust over flour and a small quantity of salt and pepper. Baste with warmed butter, and put it in the oven. Finely chop the lights, tongue, and half of the liver, put them in a saucepan, dredge over flour, moisten with gravy or water, and boil gently till tender. Strain the mince, put it on a hot dish, return the gravy to the saucepan, and mix with it what liquor may have run from the head, and loz. of butter that has been kneaded with 1 table-spoonful of flour. Dust in salt and pepper, and stir it over the fire till thick; then add J table-spoonful of lemon-juice or vinegar. Have the other half of the liver cut into small pieces with some bacon, and fried over a brisk fire. Put the head in the centre of the minced meat that is on the dish, garnish with the pieces of fried bacon and liver, alternating them with slices of lemon, pour the thickened gravy over, and serve immediately.
Broiled Lamb’s Head. — Split the head into halves, and steep it in cold water for several hours. Afterwards remove the eyes, bind tlie^ead round with a piece of tape, put it into a stewpan with just sufficient water to cover, and boil gently at the edge of the fire. When the meat is tender, move the stewpan away from the fire and leave the head in it until nearly cold. When sufficiently cooked, drain the head, remove the tape, and cut the meat off into neat slices. Peel and slice three onions, put them in a stewpan with a lump of butter, and fry until nicely browned, pour in the broth from the head, thicken it slightly with flour, and boil for several minutes. Move it to the side of the fire, stir in the beaten yolks of two eggs, the brains (that should have been well mashed), a few drops of lemon-juice, and salt and pepper to taste. Stir the sauce at the side of the fire for a few minutes, but do not let it boil after the eggs are added. Dip the slices of meat in beaten egg and then in finely-grated breadcrumb ; put a large lump of butter in a flat stewpan, and when it boils put in the slices and fry them until nicely browned. Drain them, put them on a hot dish over a folded napkin or a fancy dish-paper, garnish with fried parsley, and serve with the sauce in a sauceboat.
Fricassee of Lamb’s Head. — Clean the head and haslet, and partially boil them, with the exception of the liver. Drain the meats and cut them into slices. Put them in a saucepan until sufficient clear broth to cover and three or four slices of pork ; dust in salt and pepper, and stew them till tender. Cut the livers into slices, put them in a deep frying-pan until the sweetbreads and a few slices of bacon, and fry ; season with parsley. Thicken the fricassee with loz. of butter worked in loz. of flour, then turn it on to a hot dish, garnish with the fried pieces of liver, and serve.
Records on this page
Stewed Lamb’s HeadBroiled Lamb’s HeadFricassee of Lamb’s Head