Lamb's Head, To Prepare Brains for

Ingredients

• a dessert-spoonful of flour
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• a teaspoonful of finely-minced parsley
• about a square inch of thin lemon-rind, finely grated

Method

1. 1

   Wash and clean the brains, soak in cold water for half an hour, then boil in vinegar and water for 6-8 minutes.

2. 2

   Mince with fry or mix with flour, salt, pepper, parsley, and lemon rind.

3. 3

   Combine with beaten egg, drop into boiling fat in small cakes, and fry until bright brown.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 811. The excerpt below is the record exactly as published.

half a tea-spoonful of salt, and a pinch of pepper. Simmer for half an hour. Stir in all the meat which is not intended to be fried first, cutting it as small as possible, and, while it is heating, fry the sHces of liver, &c., in fat. Put these in a hot dish, squeeze the juice of a lemon over them, jDour the sauce into the centre, and serve as hot as possible. Garnish with thin rashers of fried bacon. Probable cost, Is. 6d. Sufficient for four persons. Lamb's Head and Mince.— Scald, scrape, and wash the head thoroughly, and put both it and the fry into a stewpan, with a large onion stuck with three cloves, two bunches of parsley, a bunch of thyme, a carrot, a turnip, a bay-leaf, half a dozen peppercorns, a table- spoonful of salt, and two quarts of cold water. Let them boil up quickly, remove the scum as it rises, and simmer gently for an hour. Divide the head, take out the tongue and brains, and fold the two halves in a cloth to dry. Mince the heai-t, liver, half of the lights, the brains, and the tongue (first taking off the skin), very finely. Season with a tea-spoonful of salt, half a tea-spoonful of pepper, and three or four grates of a nutmeg; put the meat into a saucepan with three-quarters of a pint of the strained gravj' thickened with thi-ee ounces of butter rolled in flour, and add a table-spoonful of mushroom ketchup. Cover the saucepan closely and simmer gently for half an hour ; stir every now and then, to prevent the contents sticking. Brush the head over with beaten egg, sprinkle finely-grated bread-crumbs over it, and bake in a moderate oven, or place it before the fire, and let it remain until lightly browned, basting liberally with good dripping. Place the head in the middle of a hot dish, put the mince round, and garnish with parsley. As a varia- tion, the brains may be made into cakes, instead of being mixed with the mince, and the liver fried with a few slices of bacon. The two may then be placed alternately round the dish. The juice of a lemon should" be squeezed over the head at the last moment. Time, two hours. Probable cost, 3s. Sufficient for half a dozen persons. Lamb's Head, To Prepare Brains for. — Wash and clean the brains thoroughly, , let them lie in cold water for half an hour, then boil them in vinegar and water for i six or eight minutes. After this they may be I either minced wdth the fry, or cut 'into thin 1 slices and placed between the halves of the head, or chopped small and mixed smoothly with a dessert-spoonful of flour, half a tea- spoonful of salt, a quarter of a tea-spoonful of pepper, a tea-spoonful of finely-minced parsley, and about a square inch of thin lemon-rind, ; finely grated

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