Sheep-Head Pie

Ingredients

• One sheep-head
• one quarter pound bacon
• two eggs
• one half table-spoonful salt
• one half tea-spoonful pepper
• one half pint of the liquor in which the head was boiled

Method

1. 1

   After boiling the sheep-head, remove meat from bones and cut into small pieces.

2. 2

   Remove skin from tongue and bacon, slice thinly.

3. 3

   Boil eggs for ten minutes, cool, shell, and slice.

4. 4

   Layer meat, tongue, bacon, and egg in a pie-dish, sprinkling with pepper and salt.

5. 5

   Pour over the liquor and cover with a crust.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 173. The excerpt below is the record exactly as published.

Sheep-Head Pie. — One sheep-head, one quarter pound bacon, two eggs, one half table-spoonful salt, one half tea- spoonful pepper, one half pint of the liquor in which the head was boiled

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