Dressed Lamb’s Head. — Required: i lamb’s
head with pluck ; i heaped tablespoonful grated bread-
crumbs ; i oz. flour ; 3 oz. dripping ; 2 tablespoonfuls
kitchen salt; ^ teaspoonful table salt; 1 pinch of
pepper✪ Dressed Lamb’s Head.
Have the head split in two ; remove the brains ;
steep the head and pluck in cold water with the
kitchen salt for two hours ; wash and cleanse them
MEAT— BOILING.
67
thoroughly, removing the tender gristle from the
nostril. Tie the head together; put the head and
pluck, including half of the liver, into a pan ; cover
them with boiling water ; simmer till quite tender
about two hours. Remove the head and pluck (pre-
serving the liquor to make soup); cover the head with
bread-crumbs. Place 1 oz, of dripping in small pieces
over the head, and brown it before the fire or in the
oven. Mince the heart, half of the lights, and half of
the liver; stew this for twenty minutes* with 1 pint of
the liquor the head has been boiled in, the pepper and
salt, and the flour broken with a little cold water.
Cut the uncooked half of liver into neat pieces, heat
the 2 oz. of dripping in a frying-pan, and fry the
pieces, taking care not to cook so long as to make
them hard. Place the head in the centre of a dish ;
arrange the stewed mince round it; on the mince
place fried liver and brain cakes alternately.
Brain Cakes. — Required: brains ; 2 heaped table-
spoonfuls bread-crumbs ; 1 teaspoonful chopped pars-
ley ; 1 oz. dripping ; 1 tablespoonful milk ; 1 table-
spoonful vinegar ; 1 pint cold water ; 1 pinch salt ;
1 pinch pepper✪ Brain Cakes.
Wash the brains in vinegar and cold water, then
put them into the boiling liquor the head is cooking
in; boil for ten minutes, drain, chop, and put them into
a basin with the bread-crumbs, parsley, pepper, salt, and
enough milk to make them into a moist paste ; drop
this paste in spoonfuls into a little of the hot dripping ;
fry till a golden colour.
Brain cakes are much improved by having a beaten
egg added to the mixture, or else by being egged and
bread-crumbed before frying, like fish (page 58). If
egged and bread-crumbed, they must be fried in plenty
of fat.
MEAT— STEWING.
68
XII.— STEWING.
The flavour of stews may be inexpensively varied
by the use of various herbs. See remarks, page 46.
Although the gravy of stews may be made with water,
they will be richer and more nourishing if, instead of
water, they are made with the liquor in which meat has
been boiled, liquor from the stockpot, stock made
with a few cooked or uncooked bones, or gravy left
over from previous stews. When it is not convenient
to add the water or liquor warm, it may be added
cold.
Irish Stew — Required: y2 lb. flap (in England
called brisket) of mutton, or any fat scraps ; 1 lb. of
potatoes ; 2 onions ; about 1 pint warm water ; y tea-
spoonful salt ; % teaspoonful pepper. ✪ Irish Stew
Page 30 · 7 recipe records on this page
Presented as published in 1881. 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
Dressed Lamb’s Head. — Required: i lamb’s head with pluck ; i heaped tablespoonful grated breadcrumbs ; i oz. flour ; 3 oz. dripping ; 2 tablespoonfuls kitchen salt; ^ teaspoonful table salt; 1 pinch of pepper.
Have the head split in two ; remove the brains ; steep the head and pluck in cold water with the kitchen salt for two hours ; wash and cleanse them
MEAT— BOILING.
thoroughly, removing the tender gristle from the nostril. Tie the head together; put the head and pluck, including half of the liver, into a pan ; cover them with boiling water ; simmer till quite tender about two hours. Remove the head and pluck (preserving the liquor to make soup); cover the head with bread-crumbs. Place 1 oz, of dripping in small pieces over the head, and brown it before the fire or in the oven. Mince the heart, half of the lights, and half of the liver; stew this for twenty minutes* with 1 pint of the liquor the head has been boiled in, the pepper and salt, and the flour broken with a little cold water. Cut the uncooked half of liver into neat pieces, heat the 2 oz. of dripping in a frying-pan, and fry the pieces, taking care not to cook so long as to make them hard. Place the head in the centre of a dish ; arrange the stewed mince round it; on the mince place fried liver and brain cakes alternately.
Brain Cakes. — Required: brains ; 2 heaped tablespoonfuls bread-crumbs ; 1 teaspoonful chopped parsley ; 1 oz. dripping ; 1 tablespoonful milk ; 1 tablespoonful vinegar ; 1 pint cold water ; 1 pinch salt ; 1 pinch pepper.
Wash the brains in vinegar and cold water, then put them into the boiling liquor the head is cooking in; boil for ten minutes, drain, chop, and put them into a basin with the bread-crumbs, parsley, pepper, salt, and enough milk to make them into a moist paste ; drop this paste in spoonfuls into a little of the hot dripping ; fry till a golden colour.
Brain cakes are much improved by having a beaten egg added to the mixture, or else by being egged and bread-crumbed before frying, like fish (page 58). If egged and bread-crumbed, they must be fried in plenty of fat.
XII.— STEWING.
The flavour of stews may be inexpensively varied by the use of various herbs. See remarks, page 46. Although the gravy of stews may be made with water, they will be richer and more nourishing if, instead of water, they are made with the liquor in which meat has been boiled, liquor from the stockpot, stock made with a few cooked or uncooked bones, or gravy left over from previous stews. When it is not convenient to add the water or liquor warm, it may be added cold.
Irish Stew — Required: y2 lb. flap (in England called brisket) of mutton, or any fat scraps ; 1 lb. of potatoes ; 2 onions ; about 1 pint warm water ; y teaspoonful salt ; % teaspoonful pepper.
Records on this page
Dressed Lamb’s HeadBrain CakesBeef OlivesHaricot MuttonStewed BeefIrish StewMince Collops