Sheep-head Pie

Ingredients

• One sheep's head
• one half pound of bacon
• one tea-spoonful of pepper
• one dessert-spoonful of salt
• two hard-boiled eggs

Method

1. 1

   Clean the sheep's head and put it in a sauce-pan with cold water.

2. 2

   Bring to a boil, skim, and let simmer until the meat separates from the bones.

3. 3

   Remove the meat, cut into small pieces, and mix with tongue.

4. 4

   Layer the mixture, bacon, and sliced eggs in a pie-dish, sprinkling with pepper and salt.

5. 5

   Pour over three gills of the boiling liquor, cover with flaky crust, and bake for half an hour.

6. 6

   Serve cold.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 149. The excerpt below is the record exactly as published.

Sheep-head Pie.— One sheep's head, one half pound of DEVILED TURKEY — KIDNEY OMELETTE. 229 bacon, one tea-spoonful of pepper, one dessert-spoonful of salt, two hard-boiled eggs

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