The encyclopaedia of practical cookery

Lamb’s Head and Fry. — (1) Prepare the head and boil it until half cooked, then drain ; brush it over with a brush dipped in beaten yolk of egg, and cover thickly with a mixture of grated breadcrumb and finely-chopped herbs. Put it in a Dutch oven, baste well with clarified butter, and finish cooking in front of the fire. Stew the heart and liver in a small quantity of gravy, then mince them, adding a table-spoonful of lemon pickle. Make some brain cakes and forcemeat balls, and fry them all in butter until nicely browned. Turn the mince on to a hot dish, and when the head is cooked, put it on it. Garnish alternately with the brain cakes and forcemeat balls, putting between each a slice of lemon, and serve. (2) Skin and split the head, clean it well, taking out the tongue and brains. Wash and clean the liver, lights, and heart also, and let all soak in hot water for half-anhour. Boil the head then for rather more than three hours. Boil the tongue and brains separately in a little stock. Mince the liver, lights, and heart very fine ; put them over the fire with sufficient veal stock to cover, add a little finely-chopped parsley, 1 teaspoonful of ketchup, 1 table-spoonful of cream, a seasoning of pepper and salt, For details respecting Culinary Processes, Utensils , Sauces, d-c., referred to, see under their special heads. 3 P 2 Lamb — continued. Lamb — continued. and a bit of butter rolled in flour, and let them stew gently, stirring occasionally. When the head is boiled enough, brush it over with the beaten yolk of an egg, sprinkle with sifted breadcrumbs and finely-chopped herbs, baste with butter, and brown it in a Dutch oven before the fire. Put the head when nicely browned on a hot dish, lay the mince round it, and garnish with the tongue Fig. 1030. Lamb’s Head and Fry. cut in two lengthwise and the brains (see Fig. 1030). A little lemon-juice may be squeezed over the brains just before serving. Stewed Lamb’s Head. — Boil the lights for an hour, the head for three-quarters-of-an-hour, and the liver a quarter of an hour. When the head is boiled, brush it over with the beaten yolk of an egg, dredge it well with sifted breadcrumbs mixed with chopped parsley, grated lemon-peel, a very small quantity of thyme, and pepper, salt, and grated nutmeg to taste. Make a mince of the liver, lights, and heart, flavour it with a little chopped parsley, lemon-peel, grated nutmeg, pepper, and salt. Grill the head, lay it on a hot dish, put the mince round and a few forcemeat balls or brain cakes made as for Calf’s Head, pour some well-thickened brown gravy over, and serve hot. Lamb’s Kidneys. — When quite fresh, which may be told by the smell and colour of the fat, which should be white and not turning at all, these are deservedly ascribed the first place amongst kidneys. Prepared and served as follows they are excellent, and sufficiently digestible to be given to invalids and dyspeptics : Broiled Lamb’s Kidneys with Bacon. — Proceed as for Broiled Lamb’s Kidneys with Colbert Sauce, but do not roll them in breadcrumbs, and serve with six slices of broiled bacon and a gill of maitre-d’hotel butter.