Sheep's Head

Ingredients

• Sheep’s Head
• One quart of Stock
• One ounce of Butter
• One ounce of Flour
• Half a pint of Milk
• One Turnip
• One Leek
• One Parsnip

Method

1. 1

   Remove the brains and place in clean water.

2. 2

   Blanch the head, place in a saucepan and cover with the stock.

3. 3

   Peel, and shoe the turnip, parsnip, and leek, and add to the stock.

4. 4

   Boil until the meat leaves the bones.

5. 5

   Skin the tongue, cut in slices and slice the meat from the head.

6. 6

   Make a sauce from the brains, butter, flour and milk, add half a pint of the stock, strained, in which the head has been boiled.

7. 7

   Bring to a boil, add the shoes of meat and serve hot.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 22. The excerpt below is the record exactly as published.

Sheep’s Head. One' quart of Stock One ounce of Butter One ounce of Flour Half a pint of Milk One Turnip One Leek One Parnsip

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