Dressed Lamb's Head

Ingredients

• One lamb's head
• three ounces of butter
• two ounces of flour
• one tablespoonful mushroom catchup
• one tablespoonful Worcester sauce
• one teaspoonful salt
• one half teaspoonful pepper
• one tablespoonful bread crumb
• the yolk of one egg

Method

1. 1

   Wash the lamb's head and offal, simmer in water for one hour.

2. 2

   Brush the head with egg yolk, sprinkle with bread crumb, and bake for twenty minutes.

3. 3

   Prepare a sauce with butter, flour, and the cooking liquor, adding catchup and chopped offal.

4. 4

   Serve the head with the sauce.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 50. The excerpt below is the record exactly as published.

Dressed Lamb's Head. — One lamb's head, three ounces of butter, two ounces of flour, one table-spoonful mushroom catchup, one table-spoonful Worcester sauce, one tea-spoonful salt, one half tea-spoonful pepper, one table-spoonful bread crumb, the yolk of one egg. Wash well the lamb's head, also the lights, heart, and liver. Saw through the skull of the head, and place the head, liver, lights, and heart in a large pan of cold water. Place the pan over a very hot fire, and when the water boils skim it well; draw the pan on one side, and allow all to simmer very slowly for one hour. Take the head from the pan of water, split it open and lay it on a baking-tin, brush the cheeks over with the yolk of egg, and sprinkle over the bread crumb. Place now on a board the heart and lights, and chop both very finely ; grate the liver on to a plate with a carrot-grater, or rub it through a wire sieve. Melt now in a sauce-pan the butter, stir into it the flour, add by degrees three gills of the liquor in which the head was boiled, stir all till boiling, then add the catchup and Worcester sauce, also the chopped lights, and heart, and the grated liver. Draw the pan on one side, and cook all slowly twenty minutes. While this is cooking, place the baking-tin into the oven and bake the head twenty minutes. When ready, place the head on a hot dish and pour the contents of the sauce-pan round. Minced Collops. — Two pounds steak from the round, one ounce of dripping, one and one-half ounce of flour, one half pint cold water, one table-spoonful mushroom catchup, one tea-spoonful salt, one half tea-spoonful pepper. Place the steak on a board and chop it very finely, melt MUTTON CUTLETS — RISSOLES. 67 in a stew-pan the dripping; when the smoke rises from it, place in the chopped steak, and with the back of a wooden spoon constantly stir it until well browned; By degrees as the steak browns sprinkle over the flour, which enables the steak to brown more quickly. When browned add the catchup, stock, pepper, and salt. Stir all till boiling, and allow all to simmer very slowly for half an hour. Mutton Cutlets.— Four or five mutton cutlets, four table- spoonfuls bread crumbs, one egg, one tea-spoonful sal

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