Sheep's Head for Invalids

Ingredients

• Wash and clean a sheep's head thoroughly
• two pounds of lean beef
• three pints of cold water
• a small turnip
• half a lettuce or endive
• a small lump of sugar
• a spoonful of made mustard
• a little pepper
• a little salt
• A glassful of port

Method

1. 1

   Soak sheep's head, put in stewpan with beef, water, turnip, lettuce, sugar, mustard, pepper, and salt.

2. 2

   Simmer for 2 hours, remove meat, add oatmeal paste, strain soup, return meat, heat without boiling.

3. 3

   Serve with optional port.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 for Invalids.— Wash and clean a sheep's head thoroughly, split it in halves, take out the brains, soak it in luke- warm water for an hour or two, dry it, and put it into a stewpan with two pounds of lean beef. Pour three pints of cold water into the pan, and add a small turnip, half a lettuce or endive, a small lump of sugar, a spoonful of made mustard, and a little pepper and salt. Let all simmer gently together for two houi-s, carefully removing the scum as it rises. Cut the meat from the cheeks in neat pieces, small enough to be put into the mouth without being cut, lay these aside, and cover them to keep them moist. Put the bones and trimmings of the head back into the soup, and stir into it a table-spoonful of fine oatmeal which has been beaten to a smooth paste with a cupful of cold water. Simmer the soup for two hours longer, and strain it. Skim away the fat, put the pieces of meat back into the soup, and stir it over the fire till it is quite hot without boiling. A glassful of port may be thrown into the soup before serving. The tongue and the brains may be served separately. Time, four hours and a half. Probable cost, sheep's head, Is. 2d. to Is. 6d. Sufficient for about a pint and a half of soup. Sheep's Head, Gallimanfried.— Split the head, remove the brains, and soak it in lukewarm water for an hour-. Wash and soak the liver and heart, and cut the pipes out of the latter. Dry the meat thoroughly, put it into a stewpan with a bunch of sweet herbs and two large onions ; cover with cold water, let the liquor boil, skim carefully, and simmer gently for three hours. Take up the heart and liver, cut these into small pieces, and mince them finely. Put the niinoe into a saucepan, dredge flour thickly over it, and stir it well over the fire with a table-spoonful of any good store sauce, two table-spoonfuls of cream, a slice of fresh butter, a little pepper, salt, and grated lemon-rind, and as much of the liquor in which it was boiled as will moisten it. Put the head in the centre of a hot dish, lay the mince round it, and garnish with toasted sippets. The appearance of the dish will be 58 improved if the head is egged, breaded, and browned before being put on the dish. The brains and tongue may be served on a separate dish. Or the tongue may be served with the head, and the brains may be cleaned, boiled in vinegar and water with a little salt

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