Sheep's Head, Gallimanfried
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 3 hours. Sufficient for 5-6 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 1769. The excerpt below is the record exactly as published.
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
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