Lamb’s Head
From The universal cookery book, 1887
A traditional dish.
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 21. The excerpt below is the record exactly as published.
Lamb’s Head. « Soak the head well in cold water, and boil it sepa- rately till very tender. Parboil the liver and lights, mince them small, and stir them in a little of the water in which they were boiled ; add seasoning
Cook this with the app: pantry check, scaling, and the assistant.