Sheep's Head, Hashed
From Cassell's dictionary of cookery, 1892
Serves 6
Time: 3.5 to 4 hours. Sufficient for 2-3 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.
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, cut in slices, and placed between the halves of the head {see Sheep's Brains and Tongue). If not objected to, part of the lights may be boiled and minced with the heai-t and liver. Time, three hours. Probable cost, 2s. lOd. Sufficient for five or six persons. Sheep's Head, Hashed.— Wash the head, spUt it in halves, and soak it in luke- warm water. Clear the brains from fibre, and leave them in cold water tiU wanted. Put the head and the tongue into a saucepan with two onions and a bunch of sweet hei-bs, cover with cold water, let this boil, skim it, and draw the pan to the side of the fii'e that the head may simmer gently until done enough. Take it up, cut it into neat slices, flour and pepper these, and put them into a clean saucepan with the two onions that were boiled with them finely minced. Mix a dessert-spoonful of flour to a smooth paste with a little cold water, and stii' into it half a pint of the liquor in which the head was boiled. Add a large spoonful of any good store sauce and salt and pepper if required. Pour the sauce over the slices of meat, add a spoonful of minced parsley and a spoonful of brown thickening
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