Sheep's Head Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: one hour.
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 1770. The excerpt below is the record exactly as published.
Sheep's Head Pie (a breakfast or luncheon dish). — Scald, clean, and boil in the usual way a sheep's head and a gang of trotters. Cut off the meat in neat pieces, and pack these closely in a pie-dish ; season with pepper, salt, and finely-minced onion; lay Little pieces of butter here and there upon them, and pour over them a little of the liquor in which the head and feet were boiled. Cover the dish with pastry
Cook this with the app: pantry check, scaling, and the assistant.