Sheep's Head, Baked, with Mashed Potatoes
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake the head: half an hour. Sufficient for three or four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1766. The excerpt below is the record exactly as published.
Sheep's Head, Baked, with Mashed Potatoes. — This is an inexpensive and whole- some dish. Clean the head thoroughly, and let it soak in lukewarm water for a couple of hours to get rid of the blood. Put it into a stewpan with a carrot, a turnip, two onions, and a leek, all cut into dice, and add a bunch of parsley, a sprig of thyme, and a sprig of marjoram, all tied together, a little pepper and salt, a small lump of sugar, and two ounces of pearl barley. Pour two quarts of water into the pan, and simmer all gently together for a couple of hours, ykim the liquor carefully, and stir the souj) occasionally to keep the barley from burn- ing to the bottom of the pan. Take a pint- basinful of well-washed potatoes, and spread them on a dish in a small mound about two inches deep. Take up the head, drain it, place it upon the potatoes, and sprinkle over it two table-spoonfuls of nicely-seasoned bread-crumbs. Lay little pieces of butter or dripping
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.