Sheep's Head Curried

Ingredients

• Clean a sheep's head thoroughly
• Mince two onions
• a tea-spoonful of curry-powder
• a tea-spoonful of curry-paste
• three-quarters of a pint of the broth
• a table-spoonful of flour
• three table-spoonfuls of new milk
• a little salt

Method

1. 1

   Clean a sheep's head, boil till tender, cut meat into slices.

2. 2

   Fry minced onions in butter, mix curry powder and paste with milk, add broth and pour over onions.

3. 3

   Simmer, rub through a sieve.

4. 4

   Boil brains, mix with flour and milk, stir into curry sauce, heat without boiling.

5. 5

   Serve with rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1768. The excerpt below is the record exactly as published.

Sheep's Head Curried.— Clean a sheep's head thoroughly, remove the brains, and boil till tender. Cut the meat from the bones, divide it into neat slices, skin the tongue, and slice it also. Put the pieces in a saucepan moisten with the liquor in which the head was boiled, and cover the pan until the gra\-y' is made. Mince two onions, and fry them in a little butter, stirring them briskly over the fire till they are soft. If the acid flavour is liked, a soiir apple may be minced and fried with them. Mix a tea-spoonful of curry-powder and a tea- spoonful of curry -paste smoothly with a little milk, add three-quarters of a pint of the broth in which the head was boiled, and pour the liquor over the onions. Let them simmer a few minutes, then rub the whole through a SHE (857) SKE sieve. Wash the brains, fi'ee them from fibre, tie them in muslin, and let them boil for a quarter of an hour. Beat them smoothly, mix with them a table-spoonful of tiour and three table-spoonfuls of new milk, and stir them into the curry sauce. Stir the mixture gently till it boils, strain it over the meat, add a little salt

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