Lamb’s Head, Dressed

Ingredients

• 1 lamb’s head.
• Boiling water.
• Salt.
• A bunch of herbs.
• 1 onion.
• 2 or 3 cloves.
• 1 oz. butter.
• 1 oz. flour.
• 1 gill milk.
• 1 tea - sp. chopped parsley.
• Pepper.
• | lemon.

Method

1. 1

   Split the head in two and remove the brains and tongue.

2. 2

   Wash and scrape the head, then soak in cold salted water for 0.5 hour.

3. 3

   Rinse and put in boiling water with salt.

4. 4

   Skim and add herbs and onion with cloves, simmer until meat slips from bones.

5. 5

   For the sauce, cook the brains in salted water, chop, and make a sauce with butter, flour, milk, and liquid from the head.

6. 6

   Add brains, parsley, and seasoning.

7. 7

   Serve meat in sauce with bacon and lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 365. The excerpt below is the record exactly as published.

Lamb’s Head, Dressed 1 lamb’s head. Boiling water. Salt. A bunch of herbs. 1 onion. 2 or 3 cloves. 1 oz. butter. 1 oz. flour. 1 gill milk. 1 tea - sp. chopped parsley. Rolls of bacon. | lemon. Split the head in two and remove the brains and the tongue. Wash and scrape the head well, being careful to remove the gelatinous substance from the nostrils and nasal passages. Let it lie in cold salted water for | hour, rinse again in fresh water and then put it wdth the tongue into a sauce- pan with boiling water to cover it and a little salt. Bring to the boil and skim well. Add the bunch of herbs and onion stuck wdth cloves, and simmer very slowly until the meat will slip away quite easily from the bones. To Prepare the Sauce. — Wash the brains and soak them in cold salted water for 20 minutes, then tie them in muslin and cook them along with the head for 10 minutes. Lift them up, drain them and chop them. Make a sauce with the butter, flour, milk, and enough liquid from the head to make it of the right consistency. (It should be rather thick.) Add to it the chopped brains, parsley, and pepper and salt to taste. To Serve. — Lift the head from the liquid in which it was cooked, remove all meat from the bones, cut it in neat pieces, skin the tongue and cut it in slices. Then re-heat the meat in the sauce. Ar- range it neatly on a hot dish and garnish with rolls of bacon and slices of lemon. Time to cook, about 1J hours. Sufficient for 2 or 3 persons. SIMPLE AND SAVOURY MEAT DISHES 231 921. Sheep’s Head and Trotters Prepare and cook in the same way as Lamb’s Head. The trotters are washed and scraped and cooked along with the head. In Scotland the head is very often singed to give it more flavour ; in this case it will require careful scraping and soaking before it is cooked. 922. Sheep’s Head au Gratin herbs. A little butter or chip- ping. Juice of | lemon. Salt. Pepper.

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