Boiled Sheep Head

Ingredients

• 1 sheep head
• 1 onion
• 1 large spray parsley
• 1 sprig thyme
• pepper and salt
• 1 stick of celery
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 pint liquor from the boiled head

Method

1. 1

   Clean the head and put it into a gallon of salted water and soak for two hours.

2. 2

   Throw away the water, remove the brains, put the head into a pan with enough water to cover, and simmer until the meat will leave the bones easily.

3. 3

   Take out the head and keep the liquor for broth, remove all the meat, and cut the tongue into halves lengthwise.

4. 4

   Put the butter into a pan, stir in the flour, but do not brown it.

5. 5

   Add the pint of liquor, onion, parsley, thyme, celery, and pepper and salt to taste.

6. 6

   Simmer slowly for fifteen minutes.

7. 7

   Remove the parsley, add the meat, and allow it to get well heated through.

8. 8

   Tie the brains in a piece of clean cloth and boil them for ten minutes, take them out and chop finely.

9. 9

   Pour the sheep head into a hot dish.

10. 10

    Put the chopped brains in the centre and the tongue on the top of them.

11. 11

    Sprinkle a little finely chopped parsley over, and serve hot.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 57. The excerpt below is the record exactly as published.

BOILED SHEEP HEAD. 1 sheep head 1 onion 1 large spray parsley 1 sprig thyme pepper and salt 1 stick of celery 1 tablespoonful butter 1 tablespoonful flour 1 pint liquor from the boiled head

Cook this with the app: pantry check, scaling, and the assistant.