Cassell's dictionary of cookery

head, split it in halves, and soak it in lukewarm water. Clear the brains from fibre, and leave them in cold water till wanted. Put the head and the tongue into a saucepan with two onions and a bunch of sweet hei-bs, cover with cold water, let this boil, skim it, and draw the pan to the side of the fire that the head may simmer gently until done enough. Take it up, cut it into neat slices, flour and pepper these, and put them into a clean saucepan with the two onions that were boiled with them finely minced. Mix a dessert-spoonful of flour to a smooth paste with a little cold water, and stir into it half a pint of the liquor in which the head was boiled. Add a large spoonful of any good store sauce and salt and pepper if required. Pour the sauce over the slices of meat, add a spoonful of minced parsley and a spoonful of brown thickening, and let all simmer gently, without boiling, for half an hour. Serve the hash on a hot dish, and garnish with toasted sippets. Tie the brains in muslin, and boil them for a quarter of an hour. Mince them, and beat them up with a table-spoonful of scalded and chopped parsley, half a cupful of milk, and half a cupful of the liquor in which the head was boiled. Boil them for a few minutes, thicken with flour and butter, and season with pepper and salt. Keep the tongue hot until the last moment. Skin it, lay it in the centre of a dish, pour the brains round, and serve hot. Time, altogether, three hours and a half to four hours. Probable cost, sheep's heads. Is. 2d. to Is. 6d. each. Sufficient for two or three persons. Sheep's Head Pie (a breakfast or luncheon dish). — Scald, clean, and boil in the usual way a sheep's head and a gang of trotters. Cut off the meat in neat pieces, and pack these closely in a pie-dish ; season with pepper, salt, and finely-minced onion; lay Little pieces of butter here and there upon them, and pour over them a little of the liquor in which the head and feet were boiled. Cover the dish with pastry, and bake the pie till it is done enough. Let it get cold, take off the crust, and serve it cut into thin slices like brawn. Garnish with parsley. Time to bake, one hour. Sheep's Head Soup.— Take two sheep's heads, wash, split, and soak them in lukewarm water, remove the brains, and put them into a stewjian with a bunch of sweet herbs, two carrots, a turnip, two onions, a leek, three or four sticks of celerj-, a small lump of sugar, a spoonful of mixed mustard, and a little pepper and salt. Pour two quarts of water over all, ( 858 ) SHE bring the liquor to the boil, skim it carefully, draw the pan to the side of the fire, and let its contents simmer gently for two hours. Wash the brains, clear them from fibre, boil them for a quarter of an hour, and beat them till smooth, and put with them a slice of fresh butter, two table-spoonfuls of fine oatmeal, two tablespoonfuls of mushroom ketchup, and a teaspoonful of tarragon vinegar. Stir the mixture into the soup, and let it simmer again for two hours. Skin the tongues, and cut them and the meat from the head into neat mouthfuls. Let them heat again in the soup, add a glassful of hght wine, and serve. Time, four hours and a half. Probable cost, sheep's heads. Is. 2d. to Is. 6d. each. Sufficient for six or eight per- sons. Sheep's Head, Stuffed and Roasted.