Lamb’s Head and Fry

Ingredients

• the head
• a table-spoonful of lemon pickle
• clarified butter
• 1 table-spoonful of cream

Method

1. 1

   Prepare the head and boil until half cooked.

2. 2

   Brush with beaten egg yolk and cover with breadcrumb and herbs.

3. 3

   Baste with clarified butter and finish cooking.

4. 4

   Stew heart and liver in gravy, mince, and fry with lemon pickle.

5. 5

   Garnish the head with brain cakes and forcemeat balls.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 241. The excerpt below is the record exactly as published.

Lamb’s Head and Fry. — (1) Prepare the head and boil it until half cooked, then drain ; brush it over with a brush dipped in beaten yolk of egg, and cover thickly with a mixture of grated breadcrumb and finely-chopped herbs. Put it in a Dutch oven, baste well with clarified butter, and finish cooking in front of the fire. Stew the heart and liver in a small quantity of gravy, then mince them, adding a table-spoonful of lemon pickle. Make some brain cakes and forcemeat balls, and fry them all in butter until nicely browned. Turn the mince on to a hot dish, and when the head is cooked, put it on it. Garnish alternately with the brain cakes and forcemeat balls, putting between each a slice of lemon, and serve. (2) Skin and split the head, clean it well, taking out the tongue and brains. Wash and clean the liver, lights, and heart also, and let all soak in hot water for half-an- hour. Boil the head then for rather more than three hours. Boil the tongue and brains separately in a little stock. Mince the liver, lights, and heart very fine ; put them over the fire with sufficient veal stock to cover, add a little finely-chopped parsley, 1 teaspoonful of ketchup, 1 table-spoonful of cream

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