16. We take one ounce of rice, wash it well in cold water,
and add it to the saucepan.
17. We also add one sprig of thyme.
18. We now move the saucepan to the side of the fire
and let it simmer gently for one hour and a half.
N.B. — The lid should be on the saucepan.
19. Half an hour before the sheep's head is finished, we
wash the brains well in cold water (removing all the skin).
20. We tie the brains up in a piece of muslin and put
them in the saucepan with the head, to boil for ten minutes.
21. We put one ounce of clarified dripping, or half an ounce
of butter✪ Sheep's Head, into a small saucepan.
22. We put the saucepan on the fire to melt the drip-
ping, and then add half an ounce of four and mix them well
together with a spoon.
23. We take one gill (a quarter of a pint) of broth from the
saucepan in which the head is boiling, and add it by degrees
to the sauce, stirring it as smoothly as possible until it boils
and thickens.
24. We now move the saucepan to the side of the fire.
Lessons on Cooking Meat. — Sheep's Head. 139
25. When the brains have boiled for ten minutes we take
them out of the saucepan, take them out of the muslin, and
chop them up in small pieces with a knife.
26. We add the brains to the sauce.
27. When the sheep's head is sufficiently cooked we take
it out of the saucepan, cut away the string, and place it on
a warm dish.
28. We take the tongue, skin it carefully, and place it on
the same dish.
29. We take out the turnips, put them in a basin, and
mash them with a fork.
30. We take out the carrot and arrange it alternately
with the mashed turnips round the sheep's head.
31. We take the brain sauce and pour it over the sheep's
head.
32. We should pour the broth carefully into a basin,
without the bread or vegetables.
N.B. — Bread or vegetables should never be kept in broth, as they would turn
it sour.
33. We put the basin of broth away until required for
use.
N.B. — All the fat should be removed from the broth before it is used.
N.B. — When the broth is required for use, a few toasted crusts of bread
might be added, and a little chopped parsley.
N.B. — The fat from the broth should be melted down into dripping.
N.B. — If the sheep's head be preferred browned.
1. We proceed as above (see from Note 1 to Note 17).
2. We then move the saucepan to the side of the fire,
and let it simmer gently for one hour.
N.B. — The lid should be on the saucepan.
3. We take a piece of stale bread and grate a tablespoon^
fill of bread cncmbs with a grater.
4. We mix with these crumbs a teaspoonftd of parsley,
and a teaspoonftd of mixed herbs, chopped up finely.
5. When the head has simmered for one hour, we take it
out of the saucepan.
140 National Training School for Cookery.
6. We cut away the string round it, and lay it on a dish.
7. We sprinkle the bread crtimbs and herbs over the
head, and put a few tiny pieces of dripping on it.
8. We put the dish in the oven, or in front of the fire, for
ten to fifteen minutes ; it will be then ready for serving.
9. We take the brains and wash them well in cold
water (removing all the skin).
10. We tie the brains up in a piece of muslin and put
them in the saucepan of broth (in which the sheep's head was
boiled) to boil for ten minutes.
Page 55 · 1 recipe record 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
16. We take one ounce of rice, wash it well in cold water, and add it to the saucepan.
17. We also add one sprig of thyme.
18. We now move the saucepan to the side of the fire and let it simmer gently for one hour and a half.
N.B. — The lid should be on the saucepan.
19. Half an hour before the sheep's head is finished, we wash the brains well in cold water (removing all the skin).
20. We tie the brains up in a piece of muslin and put them in the saucepan with the head, to boil for ten minutes.
21. We put one ounce of clarified dripping, or half an ounce of butter, into a small saucepan.
22. We put the saucepan on the fire to melt the dripping, and then add half an ounce of flour and mix them well together with a spoon.
23. We take one gill (a quarter of a pint) of broth from the saucepan in which the head is boiling, and add it by degrees to the sauce, stirring it as smoothly as possible until it boils and thickens.
24. We now move the saucepan to the side of the fire.
Lessons on Cooking Meat. — Sheep's Head. 139
25. When the brains have boiled for ten minutes we take them out of the saucepan, take them out of the muslin, and chop them up in small pieces with a knife.
26. We add the brains to the sauce.
27. When the sheep's head is sufficiently cooked we take it out of the saucepan, cut away the string, and place it on a warm dish.
28. We take the tongue, skin it carefully, and place it on the same dish.
29. We take out the turnips, put them in a basin, and mash them with a fork.
30. We take out the carrot and arrange it alternately with the mashed turnips round the sheep's head.
31. We take the brain sauce and pour it over the sheep's head.
32. We should pour the broth carefully into a basin, without the bread or vegetables.
N.B. — Bread or vegetables should never be kept in broth, as they would turn it sour.
33. We put the basin of broth away until required for use.
N.B. — All the fat should be removed from the broth before it is used.
N.B. — When the broth is required for use, a few toasted crusts of bread might be added, and a little chopped parsley.
N.B. — The fat from the broth should be melted down into dripping.
N.B. — If the sheep's head be preferred browned.
1. We proceed as above (see from Note 1 to Note 17).
2. We then move the saucepan to the side of the fire, and let it simmer gently for one hour.
N.B. — The lid should be on the saucepan.
3. We take a piece of stale bread and grate a tablespoonful of bread crumbs with a grater.
4. We mix with these crumbs a teaspoonftd of parsley, and a teaspoonftd of mixed herbs, chopped up finely.
5. When the head has simmered for one hour, we take it out of the saucepan.
140 National Training School for Cookery.
6. We cut away the string round it, and lay it on a dish.
7. We sprinkle the bread crumbs and herbs over the head, and put a few tiny pieces of dripping on it.
8. We put the dish in the oven, or in front of the fire, for
ten to fifteen minutes ; it will be then ready for serving.
9. We take the brains and wash them well in cold water (removing all the skin).
10. We tie the brains up in a piece of muslin and put them in the saucepan of broth (in which the sheep's head was boiled) to boil for ten minutes.
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Sheep's Head