Broiled Lamb’s Head

Ingredients

• the head
• three onions
• a lump of butter
• the beaten yolks of two eggs
• a few drops of lemon-juice
• salt and pepper to taste
• a large lump of butter
• finely-grated breadcrumb

Method

1. 1

   Split the head into halves and steep it in cold water for several hours.

2. 2

   Remove the eyes, bind the head with tape, and boil gently in water until tender.

3. 3

   Drain, remove tape, and slice the meat.

4. 4

   Fry onions in butter until browned, add broth from the head, thicken with flour, and stir in beaten egg yolks, mashed brains, lemon-juice, salt, and pepper.

5. 5

   Dip meat slices in beaten egg and breadcrumb, fry until browned, and serve with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 240. The excerpt below is the record exactly as published.

Broiled Lamb’s Head. — Split the head into halves, and steep it in cold water for several hours. Afterwards remove the eyes, bind tlie^ead round with a piece of tape, put it into a stewpan with just sufficient water to cover, and boil gently at the edge of the fire. When the meat is tender, move the stewpan away from the fire and leave the head in it until nearly cold. When sufficiently cooked, drain the head, remove the tape, and cut the meat off into neat slices. Peel and slice three onions, put them in a stewpan with a lump of butter, and fry until nicely browned, pour in the broth from the head, thicken it slightly with flour, and boil for several minutes. Move it to the side of the fire, stir in the beaten yolks of two eggs, the brains (that should have been well mashed), a few drops of lemon-juice, and salt and pepper to taste. Stir the sauce at the side of the fire for a few minutes, but do not let it boil after the eggs are added. Dip the slices of meat in beaten egg and then in finely-grated breadcrumb ; put a large lump of butter

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