Sheep's Head, Stuffed and Roasted

Ingredients

• a sheep's head
• an onion finely shred
• a large spoonful of vinegar
• yolk of egg
• pepper
• salt
• good veal forcemeat
• thin slices of fat bacon

Method

1. 1

   Scald and scrape the sheep's head, split it, and remove the brains and tongue.

2. 2

   Simmer in vinegar water for twenty minutes.

3. 3

   Prepare forcemeat with onion, tongue, and brains.

4. 4

   Stuff the head, secure, and roast, basting liberally.

5. 5

   Serve with brown sauce and red-currant jelly.

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.

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, and bake the pie till it is done enough. Let it get cold, take off the crust, and serve it cut into thin slices like brawn. Garnish with parsley. Time to bake, one hour. Sheep's Head Soup.— Take two sheep's heads, wash, split, and soak them in lukewarm water, remove the brains, and put them into a stewjian with a bunch of sweet herbs, two carrots, a turnip, two onions, a leek, three or four sticks of celerj-, a small lump of sugar, a spoonful of mixed mustard, and a little pepper and salt. Pour two quarts of water over all, ( 858 ) SHE tring the liquor to the boil, skim it carefully, draw the pan to the side of the fire, and let its contents simmer gently for two hours. Wash the brains, clear them from fibre, boil them for a quarter of an hour, and beat them till smooth, and put with them a slice of fresh butter, two table-spoonfuls of fine oatmeal, two table- spoonfuls of mushroom ketchup, and a tea- spoonful of tarragon vinegar. Stir the mixture into the soup, and let it simmer again for two hours. Skin the tongues, and cut them and the meat from the head into neat mouthfuls. Let them heat again iti the soup, add a glassful of hght wine, and serve. Time, four hours and a half. Probable cost, sheep's heads. Is. 2d. to Is. 6d. each. Sufficient for six or eight per- SOflS. Sheep's Head, Stuffed and Roasted. • — Instead of skinning the head, scald and scrape it tiU the wool is removed, then split it in halves. Take out the brains whole and the tongue. Cleanse the former from fibre, wash the latter well, and place both in a saucepan. Cover them with cold water mixed with a large spoonful of vinegar, and let them simmer gently for twenty minutes. Take out the ej'es, cut away the gristle from the nose, shorten the jaw-bones where there is no flesh, and soak the head in lukewarm water. Make a little good veal forcemeat, and add to it an onion finely shred and the tongue and brains minced. Bind the forcemeat together with yolk of egg, put it into the head, fasten the two halves securely with string, and roast before a clear fire. Baste liberally, and send brown sauce and red-currant jelly to table with the sheep's head. Time to roast, two hours. Probable cost, sheep's heads. Is. 2d. to Is. 6d. each. Suf- ficient for three persons. Sheep's Head, Tongue, and Trot- ters, Puddings of. — The remains of sheep's head, tongue, and trotters may be made into a pudding with suet crust, and boUed in the I usual way. Two or thi-ee sliced walnuts may I be put in with the meat. Sheep's Hearts. — Soak the hearts in j ■water, and wash them thoroughly. Cut away the pipes, and tiim them neatly. Fill them with good veal forcemeat, and skewer thin ■ slices of fat bacon round them. Eoast before a clear fire, and baste liberally. Thicken a quarter of a pint of stock with a tea-spoonful of ground rice, flavour the sauce with ketchup, season with pepper and salt, and add a glass of wine if liked. Serve the hearts on a hot dish, pour the sauce over them, and send red-currant jelly to table with them. The stuflSng may be made with the ingTcdients in the following pro- portions. Shi-ed a quarter of a pound of beef suet very finely. Mix with it two ounces of finely-grated bread-crumbs, a dessert-spoonful of chopped parsley, a finely-minced shallot, a tea-spoonful of mixed sweet herbs, the hard- boiled yolk of an egg, and a little pepper, salt, and grated nutmeg. Mix the dry ingredients thoroughly, moisten them with a tea-spoonful of lemon- juice, and bind them together with the yolk of a raw egg. This quantity of stufiing will be sufficient for two hearts. If Hked, the strips of bacon can be left ofi", and the hearts tied round with oiled paper, which should be removed about twenty minutes before the heart is taken up, that it may brown. Time to roast the heart, about three-quarters of an hour. Probable cost, lOd. each. Sufficient, two hearts for three persons. Sheep's Hearts (another way). — Prepare a seasoning as for a duck, viz., onions, sage, bread-crumbs, pepper, and salt. Take one heart, or more if requii-ed ; fill well with the seasoning, and fasten up the aperture with a small iron skewer or needle and thread. Place two or three lumps of sugar, or a little brown sugar, in the bottom of a stewpan with a few drops of water ; when this is dissolved into a brown or bm-nt-looking colouring, add a little more water, with a good-sized lump of butter or di-ipping. Put in the hearts, bm-ning them till they are a rich brown ; add enough stock to nearly cover them, with a fiavoui-ing of a little sauce, pepper, salt, and vinegar, which will give a piquanc}'. Stew slowly for two houi's. Sheep's Hearts {sec Ilcai-ts, Sheep's). Sheep's Hearts, Baked.— Prepare and stufl: the hearts as for roasting, and skewer thin slices of fat bacon

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