Dressed Lamb's Head

Ingredients

• Wash, soak, and blanch a lamb's head
• cut out the tongue
• some salt
• sprinkle with breadcrumbs
• chopped parsley
• sage
• bits of butter
• a small quantity of cayenne
• the squeeze of a lemon

Method

1. 1

   Boil the lamb's head, score it, brush with egg, and sprinkle with breadcrumbs and seasonings.

2. 2

   Brown in a Dutch oven.

3. 3

   Prepare the brains with butter and seasonings, and serve around the head.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 215. The excerpt below is the record exactly as published.

Dressed Lamb's Head. Wash, soak, and blanch in hot water, and split it sufficiently to take out the brains, and cut away the black parts of the eyes. Boil it in a large fish-kettle, with plenty of cold water and some salt to throw up the scum. Simmer gently for an hour and a half. Take up the head, and cut out the tongue ; score the head (but not deeply) in diamonds ; brush it over with beat egg, and sprinkle with breadcrumbs, chopped parsley, and seasonings. Stick a few bits of butter over it, 542 SCOTLAND and brown in a Dutch oven. Meanwhile, wash, scald, skin, and parboil the brains ; chop them up ; stir them into hot melted butter with parsley and sage first parboiled and chopped, white pepper, salt, the squeeze of a lemon, or a little lemon-pickle, a small quantity of cayenne

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