Cassell's dictionary of cookery

Sheep's Head, — Sheep's head has so little meat belonging to it, either inside or out, that it seems to many persons as though it were scarcely worth the trouble it gives. Nevertheless it constitutes good nourishing food at a moderate expense, and when it is liked at all it is very much liked. Several recipes are here given for preparing it. It is one of the ancient national dishes of Scotland, and to dwellers north of the Tweed is almost always welcome, not only on account of its intrinsic excellence, but also because of the associations which belong to it. The village of Duddingston, near Edinburgh, was long celebrated for this dish. A sheep's head may be stewed with or without the trotters and the pluck ; nourishing and wholesome broth may be made from it ; it may be hashed, curried, or served as a ragout, or it may be made into a pie. When sauces are required for it, those usually served with cow heel or boiled mutton are the best adapted for it. Some cooks prefer the head of a ram to that of a wether, though it needs longer boiling. Sheep's Head, Baked.— Split the head in halves, take out the brains, and soak the head in lukewarm water for an hour. Drain it, put the halves together, and keep them in position by tying string round them. Lay the head in a dripping-tin, put raw potatoes pared and cut into halves round it, lay little pieces of butter here and there upon it, and bake in a moderate oven. Baste frequently, and turn the potatoes about that they may be equally done. "When done enough, serve the head on a dish, put the potatoes round it, pour the gravy in the pan over all, and serve as hot as possible. The brains and tongue may be served on a separate dish {see Sheep's Brains and Tongue). Time to bake the head, about one hour and a ( 856 ) SHE half. Protable cost, Is. 2d. to Is. 6d. Sufficient for two or three persons. Sheep's Head, Baked, with Mashed Potatoes. — This is an inexpensive and wholesome dish. Clean the head thoroughly, and let it soak in lukewarm water for a couple of hours to get rid of the blood. Put it into a stewpan with a carrot, a turnip, two onions, and a leek, all cut into dice, and add a bunch of parsley, a sprig of thyme, and a sprig of marjoram, all tied together, a little pepper and salt, a small lump of sugar, and two ounces of pearl barley. Pour two quarts of water into the pan, and simmer all gently together for a couple of hours, skim the liquor carefully, and stir the souj) occasionally to keep the barley from burning to the bottom of the pan. Take a pint basinful of well-washed potatoes, and spread them on a dish in a small mound about two inches deep. Take up the head, drain it, place it upon the potatoes, and sprinkle over it two table-spoonfuls of nicely-seasoned bread-crumbs. Lay little pieces of butter or dripping here and there upon it, and bake in a quick oven till both the head and the potatoes are brightly browned. Take the bunch of herbs from the soup, skim it carefully, boil it up once more, and serve in a tureen. Time to bake the head, half an hour. Probable cost, 2s. Sufficient for three or four persons.