Sheep’s Head Fritters

Ingredients

• a blanched, not skinned, sheep's head
• ham
• onions
• good stock
• butter
• any piquante sauce

Method

1. 1

   Boil a blanched, not skinned, sheep's head till tender.

2. 2

   Bone it.

3. 3

   Make a farce of the trimmings with ham, seasoning, onions, etc.

4. 4

   Spread over the head, roll up, tie with string or in a cloth like a roly-poly pudding.

5. 5

   Braise in good stock.

6. 6

   When cold, cut in slices, dip in batter, and fry.

7. 7

   Garnish with any piquante sauce.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 183. The excerpt below is the record exactly as published.

Sheep’s Head Fritters.— Boil a blanched, not skinned, sheep s head till tender. Bone. Make a farce of the trimmings, with ham seasoning, onions, &c;., varying it to taste. Spread over the head, roll up, tie with string, or in a cloth like a roly-poly pudding. Braise in good stock. When cold cut in slices, dip in hatter, and fry. Garnish with any jnquante sauce. 33. Sheep’s Trotters. — Clean and wash in several waters, parboil for two hours in ivater with salt, a sliced onion, two carrots, and some herbs. Ihe addition of a lump of suet is an improvement. Remove, and (carefully hone. The trotters are now ready for dress- ing, and may be stewed or done with white .sauce as follows : Let the trotters get tender by stewing geiitly in a little stock, with proper seasonings, and a pinch of flour. When done, add 2 units yolk of egg, 1 of butter

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