Sheep's Head Boiled with Vegetables

Ingredients

• the head of a sheep
• two turnips
• two carrots
• two onions
• two parsnips
• a small bunch of parsley
• four ounces of oatmeal
• string to tie the halves together

Method

1. 1

   Clean the head, split it, take out the brains, and soak it in lukewarm water.

2. 2

   Tie the halves together with string, put the head in a saucepan, cover with cold water, bring to boil, skim, and simmer for an hour.

3. 3

   Add turnips, carrots, onions, parsnips, parsley, pepper, and salt.

4. 4

   Mix oatmeal with some liquor, stir it in, cover, and simmer until done.

5. 5

   Serve the head with vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1767. The excerpt below is the record exactly as published.

Sheep's Head Boiled with Vegeta- bles.— Clean the head, split it, take out the brains, and soak it in lukewarm water. Tie the halves together with string, put the head into a saucepan, and pour over it as much cold water as will cover it. Bring this to the boil, skim carefully, and let all simmer gentl}- together for an hour. Throw into the liquor two turnips, two carrots, two onions, two parsnips, a small bunch of parsley, and a little pepper and salt. Mix four ounces of oatmeal

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