Sheep's Head

Ingredients

• 1 sheep's head
• 1 oz. of rice
• 4 peppercorns
• 2 turnips
• 1 carrot
• 1 onion
• half a small head of celery
• 1 sprig of thyme
• 2 sprigs of parsley
• 1 oz. of flour
• 1 oz. clarified dripping
• half an ounce of butter

Method

1. 1

   Soak the sheep's head in warm water with salt, wash it thoroughly, and soak in salt water for 2 hours.

2. 2

   Tie the head with string, place in a saucepan with water, salt, and peppercorns.

3. 3

   Boil gently for 1 hour, then add vegetables and rice.

4. 4

   Simmer for 1.5 hours.

5. 5

   Prepare a sauce with dripping and flour, adding broth gradually.

6. 6

   Cook brains separately and add to the sauce.

7. 7

   Serve the head with mashed turnips and carrot, pouring sauce over it.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 54. The excerpt below is the record exactly as published.

SHEEP'S HEAD. Average cost of " Sheep's Head'' consisting of I quart of broth and I dish of boiled sheep s head, with vegetables or Browned sheep's head. INGREDIENTS. s. d. 1 sheep's head I Salt 1 oz. of rice 4 peppercorns 2 turnips o 1 I carrot o o| 1 onion o o| \ small head of celery o 2." 1 sprig of thyme \ 2 sprigs of parsley ) z Toasted crusts of bread o oj J oz. of flour o o^ z oz. clarified dripping or J oz. butter o o£ 5J2. 4 Time required {after the sheep's head has been soaked for 2 hours), one and a half hours. Now we will show you how to cook Sheep's Head. 1. We take a sheep's head (which has been previously chopped half way through by the butcher) and put it in a basin of warm water, with a dessertspoonfitl of salt. 2. We should wash the head thoroughly, carefully re- moving the brains (which should be put aside) and all the splinters of the bones. N.B.— If this be not thoroughly done, the sheep's head will be spoiled. 3. We now put the sheep's head in a basin of salt and water, to soak for two hours. 4. After the head has been soaked, we take it out of the water, and carefully cut the tongue out with a knife. 5. We tie the head together with a piece of string, to keep it in shape. 6. We put the head and the tongue in a large saucepan. 7. We pour in sufficient lukewarm water to cover the head. 138 National Training School for Cookery. 8. We add a good saltspoonful of salt, and 4 peppercorns. N.B. — If liked, one ounce of pearl barley, previously washed, may be now- added. 9. We put the saucepan on the fire, and let it boil very gently for 1 hour. 10. We must watch it and skim it occasionally with a spoon, removing as much of the fat as possible. 11. We take two turnips, wash them in cold water, peel them, and cut them in quarters with a sharp knife. 12. We take a carrot, scrape it clean with a knife, and cut it in pieces. 13. We take a good-sized onion, peel it, and cut it in quarters. 14. We take half a small head of celery, and two sprigs of parsley, and wash them in cold water. 15. When the sheep's head has boiled for an hour, we should add all these vegetables. 16. We take one ounce of rice, wash it well in cold water, and add it to the saucepan. 17. We also add one sprig of thyme. 18. We now move the saucepan to the side of the fire and let it simmer gently for one hour and a half. N.B. — The lid should be on the saucepan. 19. Half an hour before the sheep's head is finished, we wash the brains well in cold water (removing all the skin). 20. We tie the brains up in a piece of muslin and put them in the saucepan with the head, to boil for ten minutes. 21. We put one ounce of clarified dripping, or half an ounce of butter

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