Sheep's Head

Ingredients

• 1 sheep’s head
• and trotters
• 2 carrots
• 1 turnip
• 1 pint parsley sauce
• Pepper
• salt

Method

1. 1

   After singeing the head, soak it in warm water, scrape it clean, split it, and remove the brains and eyes.

2. 2

   Wash again and soak in warm water and salt.

3. 3

   Put the head and trotters into a saucepan with enough water to cover them and boil until tender, about three hours.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 31. The excerpt below is the record exactly as published.

sheep’s head and broth, and the Haggis, of which there are two varieties — sheep and lamb. SHEEP’S HAGGIS. 1 sheep’s pluck. 1 lb. beef suet. 2 teacupfuls oatmeal. Stomach bags. 4 onions. Pepper and salt. Procure the large and one of the small stomach bags of a sheep with the pluck. Wash the bags well in cold water; then plunge them into boiling water, and scrape them, taking care not to break them; let them lie all night in cold water with a little salt in it. Wash the pluck ; put it into a pan lamb’s HAGGIS — BROTH. 57 of boiling water, letting the windpipe bang over tbo side of the pan that all impurities may escape ; allow it to boil for an hour and a luilf ; then lift it from the pan, and let it get cold. Cut away the windpipe -and any fat or gristle that may be attached to it. Grate a quarter of the liver (the rest of the liver will not be required for the haggis), and mince the heart, lights, and suet; parboil the onions and chop them; dry or toast the oatmeal before the fire; mix all thoroughly well together, and add black pepper and salt, and half a pint of the liquor in which the pluck was boiled. Fill the bags rather more than half full (if they be too full they will burst in boiling), and sew them up with a needle and thread. Put them into a pan of boiling water, and boil for three hours, pricking the bags occasionally with a large needle to allow the air to escape, and prevent them bursting. Serve in a folded napkin on a hot dish, without garnish or gravy, as they are sufficiently rich in themselves. The materials used vary a little ; for instance, a little minced tripe is sometimes added, but the above is the usual method of making haggis. LAMB’S HAGGIS. 1 lamb’s fry. 1 lamb’s pluck. 1 large bag. \ lb. suet. 1 teacupful oatmeal. Pepper and salt. This is a much more delicate dish than sheep’s haggis, but is less frequently made. The fry is composed of the sweet- breads, kernels, &c. Prepare the bag, as in a sheep’s haggis. Cleanse thoroughly every other part; parboil and chop all finely with the suet. Mix with dried oatmeal, salt, and pepper, and sew the mixture in the bag. Boil and attend to it in the same manner as a sheep’s haggis. Serve hot. BROTH, OR ‘KAIL.’ 3 lb. neck of mutton or runner of beef. £ cupful pearl barley. Salt. 2 quarts water. 3 leeks. 2 carrots. 1 small turnip. £ cabbage. Broth is made from beef or mutton. In winter salted mutton, steeped for a short time in cold water before using, is often substituted for fresh meat; and where meat cannot 58 hotcii-potch — cockie-leekie. be obtained, it is not unusual to make the broth with butter or dripping kneaded with a little oatmeal. Put the meat and cold water into a saucepan with the pearl-barley, and let it boil. Skim thoroughly and add the salt. Allow it to boil gently for an hour, skimming occasion- ally. Then add one carrot grated, half a turnip cut in squares, the leeks shred, a few pieces of carrot and turnip, and the cabbage chopped, parboiled, and drained. When cabbage cannot be procured, the same quantity of greens should be used. Boil for an hour after the vegetables are put in. If necessary, a small quantity of hot water should be added to compensate for the loss in boiling. The broth is now ready. Season, and serve in a tureen. The meat should be served in a separate dish, garnished with the uncut pieces of turnip and carrot, and a little of the broth as gravy. HOTCH POTCH. 3 lb. lamb. 2 pints green peas. 1 lettuce. 6 spring onions. 1 pint beans. 5 young carrots. 3 young turnips. 1 small cauliflower. Parsley. 2 quarts water. This dish can only be obtained in perfection when green peas are in season. Trim the joint from all superfluous fat, and put it into a clean saucepan with the boiling water, two or three carrots cut into squares, and two grated, the turnips cut in squares, the cauliflower and a lettuce cut small, the onions shred, the parsley chopped, and about a pint of peas shelled and a pint of beans shelled and skinned. Boil for an hour and a half, then take out the meat, and after cutting it in chops, lay it aside. Add another pint of young peas, season with pepper and salt ; when these peas are cooked, put in the chops. Heat for a few minutes, and serve the whole in a tureen. COCKIE-LEEKIE. 1 fowl. I 18 leeks. 2 quarts stock or water. I Pepper and salt. Prepare the leeks by removing the root and green parts, cut them in slices, and cover with boiling water for five minutes. Drain, and put the leeks with a large fowl trussed as if for boiling into a saucepan with the stock, pepper, and SHEEP’S HEAD — SHEEP’S-HEAD PlE. 50 salt. Cook very slowly for about two hours. Cut the fowl in pieces, and place it in the tureen ; pour over them the soup, which should be quite thick with leeks. SHEEP’S HEAD. 1 sheep’s head and trotters. Pepper and salt. 2 carrots. 1 turnip. 1 pint parsley sauce

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