Fricassee of Lamb’s Head

Ingredients

• the head
• the haslet
• three or four slices of pork
• loz. of butter
• loz. of flour
• salt and pepper

Method

1. 1

   Clean and partially boil the head and haslet.

2. 2

   Cut into slices and place in a saucepan with broth and pork.

3. 3

   Season with salt and pepper, and stew until tender.

4. 4

   Fry liver and sweetbreads, season with parsley, and thicken the fricassee with butter and flour.

5. 5

   Serve garnished with fried liver.

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.

Fricassee of Lamb’s Head. — Clean the head and haslet, and partially boil them, with the exception of the liver. Drain the meats and cut them into slices. Put them in a saucepan until sufficient clear broth to cover and three or four slices of pork ; dust in salt and pepper, and stew them till tender. Cut the livers into slices, put them in a deep frying-pan until the sweetbreads and a few slices of bacon, and fry ; season with parsley. Thicken the fricassee with loz. of butter worked in loz. of flour

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