Peesed Sheep's Head

Ingredients

• 3 sheep's heads
• Eight cloves
• a teaspoonful of allspice
• Salt
• pepper
• a piece of ginger
• a wineglassful of vinegar

Method

1. 1

   Boil the heads for three hours with the following ingredients: eight cloves, a teaspoonful of allspice, salt, pepper, and a piece of ginger, a wineglassful of vinegar; take the meat and tongue from the bones without breaking, if possible (not the brains); be careful that none of the cloves or ginger are in the meat; put in a presser, screw the meat down as tight as possible, keep in a cool place until required, turn out, then cut with a very sharp knife.

2. 2

   The liquor of this is also good for soup.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 28. The excerpt below is the record exactly as published.

PEESSED SHEEFS HEAD. 3 sheep's heads Allspice Cloves Ginger Salt and pepper. j Mutton Entrees. Mode.— Boil the heads for three hours with the following ingredients : — Eight cloves, a teaspoonful of allspice, salt, pepper, and a piece of ginger, a wineglassful of vinegar

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