4. We put the bones back into the saucepan with a quart
of the liquor (in which the head was boiled), forty pepper-
corns, two blades of mace, four cloves, and twelve allspice.
5. We also add a bunch of herbs, namely, a sprig of
marjoram, thyme, and two bay leaves tied tightly together.
6. We take tzvo onions, peel them, cut them in quarters,
and put them into the saucepan.
7. We put the saucepan on the fire and let it come to
the boil, we should remove the lid and let the liquor reduce
for about half an hour.
8. After thai time we strain the liquor into a basin.
9. We pour one pint and a half of the strained liquor✪ Brawn from Pig's Head back
into the saucepan and put it on the fire.
10. We now put the pieces of meat into the liquor, season
it with pepper (and salt if necessary) to taste, and let it come
to the boil.
11. We take a basin or tin mould, rinse it in cold water.
12. We then pour the meat and the liquor together into
the wet basin or tin, and stand it aside to get cold and set.
13. For serving we turn the brawn out of the basin on
to a dish.
Lessons on Cooking Meat. — Sheep 's Head. 137
SHEEP'S HEAD.
Average cost of " Sheep's Head'' consisting of I quart of
broth and I dish of boiled sheep s head, with vegetables
or Browned sheep's head.
INGREDIENTS.
s. d.
1 sheep's head I
Salt
1 oz. of rice
4 peppercorns
2 turnips o 1
I carrot o o|
1 onion o o|
\ small head of celery o 2."
1 sprig of thyme \
2 sprigs of parsley ) z
Toasted crusts of bread o oj
J oz. of flour o o^
z oz. clarified dripping or J oz. butter o o£
5J2.
4
Time required {after the sheep's head has been soaked for 2 hours), one and a half hours.
Now we will show you how to cook Sheep's Head.
1. We take a sheep's head (which has been previously
chopped half way through by the butcher) and put it in a
basin of warm water, with a dessertspoonfitl of salt.
2. We should wash the head thoroughly, carefully re-
moving the brains (which should be put aside) and all the
splinters of the bones.
N.B.— If this be not thoroughly done, the sheep's head will be spoiled.
3. We now put the sheep's head in a basin of salt and
water, to soak for two hours.
4. After the head has been soaked, we take it out of the
water, and carefully cut the tongue out with a knife.
5. We tie the head together with a piece of string, to
keep it in shape.
6. We put the head and the tongue in a large saucepan.
7. We pour in sufficient lukewarm water to cover the
head.
138 National Training School for Cookery.
8. We add a good saltspoonful of salt, and 4 peppercorns.
N.B. — If liked, one ounce of pearl barley, previously washed, may be now-
added.
9. We put the saucepan on the fire, and let it boil very
gently for 1 hour.
10. We must watch it and skim it occasionally with a
spoon, removing as much of the fat as possible.
11. We take two turnips, wash them in cold water, peel
them, and cut them in quarters with a sharp knife.
12. We take a carrot, scrape it clean with a knife, and
cut it in pieces.
13. We take a good-sized onion, peel it, and cut it in
quarters.
14. We take half a small head of celery, and two sprigs of
parsley, and wash them in cold water.
15. When the sheep's head has boiled for an hour, we
should add all these vegetables. ✪ Sheep's Head
Page 54 · 2 recipe records on this page
Presented as published in 1891. 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
4. We put the bones back into the saucepan with a quart of the liquor (in which the head was boiled), forty peppercorns, two blades of mace, four cloves, and twelve allspice.
5. We also add a bunch of herbs, namely, a sprig of marjoram, thyme, and two bay leaves tied tightly together.
6. We take two onions, peel them, cut them in quarters, and put them into the saucepan.
7. We put the saucepan on the fire and let it come to the boil, we should remove the lid and let the liquor reduce for about half an hour.
8. After thai time we strain the liquor into a basin.
9. We pour one pint and a half of the strained liquor back into the saucepan and put it on the fire.
10. We now put the pieces of meat into the liquor, season it with pepper (and salt if necessary) to taste, and let it come to the boil.
11. We take a basin or tin mould, rinse it in cold water.
12. We then pour the meat and the liquor together into the wet basin or tin, and stand it aside to get cold and set.
13. For serving we turn the brawn out of the basin on to a dish.
Lessons on Cooking Meat. — Sheep 's Head. 137
SHEEP'S HEAD.
Average cost of " Sheep's Head'' consisting of I quart of broth and I dish of boiled sheep s head, with vegetables or Browned sheep's head.
s. d.
1 sheep's head I
Salt
1 oz. of rice
4 peppercorns
2 turnips o 1
I carrot o o|
1 onion o o|
\ small head of celery o 2."
1 sprig of thyme \
2 sprigs of parsley ) z
Toasted crusts of bread o oj
J oz. of flour o o^
z oz. clarified dripping or J oz. butter o o£
5J2.
Time required {after the sheep's head has been soaked for 2 hours), one and a half hours.
Now we will show you how to cook Sheep's Head.
1. We take a sheep's head (which has been previously chopped half way through by the butcher) and put it in a basin of warm water, with a dessertspoonfitl of salt.
2. We should wash the head thoroughly, carefully removing the brains (which should be put aside) and all the splinters of the bones.
N.B.— If this be not thoroughly done, the sheep's head will be spoiled.
3. We now put the sheep's head in a basin of salt and water, to soak for two hours.
4. After the head has been soaked, we take it out of the water, and carefully cut the tongue out with a knife.
5. We tie the head together with a piece of string, to keep it in shape.
6. We put the head and the tongue in a large saucepan.
7. We pour in sufficient lukewarm water to cover the head.
138 National Training School for Cookery.
8. We add a good saltspoonful of salt, and 4 peppercorns.
N.B. — If liked, one ounce of pearl barley, previously washed, may be nowadded.
9. We put the saucepan on the fire, and let it boil very gently for 1 hour.
10. We must watch it and skim it occasionally with a spoon, removing as much of the fat as possible.
11. We take two turnips, wash them in cold water, peel them, and cut them in quarters with a sharp knife.
12. We take a carrot, scrape it clean with a knife, and cut it in pieces.
13. We take a good-sized onion, peel it, and cut it in quarters.
14. We take half a small head of celery, and two sprigs of parsley, and wash them in cold water.
15. When the sheep's head has boiled for an hour, we should add all these vegetables.
Records on this page
Brawn from Pig's HeadSheep's Head