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Lamb's Head and Pluck, To Dress
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
327Calories
16 gProtein
46 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein16 g
Carbohydrates46 g
Fiber3.5 g
Sugars4.5 g
Total Fat8.4 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol187 mg
Sodium560 mg
Potassium351 mg
Calcium173 mg
Iron5.4 mg
Magnesium45 mg
Phosphorus219 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C33 mg
Vitamin A186 mcg
Vitamin E0.8 mg
Vitamin K414 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate127 mcg
Choline161 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from Recipes for the million (1891), page 125. The excerpt below is the record exactly as published.
LAMB’S HEAD AND PLUCK, To Dress. — Wash well, remove the black part from the eyes and the gall from the liver. Take out the brains and blanch them by themselves. Put the head and pluck into warm water, and let it boil for fifteen minutes, then take it up, and when cool take out the tongue ; trim and score the head, smear with egg and bread crumbs, and brown it in an oven. Cut the liver, tongue, lights, and heart, into small dice, fry them in some good second stock to a nice light brown with a little chopped parsley and shalot ; season with lemon, cayenne pepper, and salt
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