Sheep’s Head Stew

Ingredients

• 1 cooked sheep’s head
• 1 ozs. margarine
• 1 ozs. flour
• 1/2 pint milk
• 1/2 cup of water
• 1 teaspoon chopped parsley
• Pepper and salt

Method

1. 1

   Boil the brains for 10 minutes in salted water, chop them up.

2. 2

   Cut the meat from the head into neat slices, skin and cut up the tongue.

3. 3

   Make a sauce with margarine, flour, and liquid.

4. 4

   Melt margarine, add flour, stir well, then gradually add liquid.

5. 5

   Add seasoning, parsley, prepared meat, and brains, and reheat for 10 minutes.

6. 6

   Serve hot.

As published

This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 3. The excerpt below is the record exactly as published.

Sheep’s Head Stew. } 1 cooked sheep’s head l}ozs. margarine } Brains from head liozs. flour % pint milk 1 teaspoon chopped parsley : Yeacup of water Pepper and salt. Boil the brains for 10 minutes in salted water and then chop y up. Cut the meat from the head * in neat slices, and skin and cut é up the tongue. Make a sauce ; with the margarine, flour, and & liquid in the following way : Melt the margarine in a saucepan and add ittotheflour. Stir well, allow the flour to cook for a few j minutes, and then add_ the | liquid gradually. Add seasoning, && } parsley, the prepared meat and : brains, and re-heat for 10 d minutes. Serve hot. : ss 352 Pe PE Bee 9 at ES th Pe sf FF TGF Ae f PE Se FTE BL FR Bas gh2 9S pe 5 Deh t 9 lye F 29 A EP Uy EP Thee Le EOL A Es F Rt Bas 9 GD Cirr OD nS De 6D te 8b Re OS PT HD SP es BS PEs BEd 8 ' WEEK END NOVELS. Bi et peat se es 9 at te Se sp sf es et et eae Te \2 - Savoury Roly-Poly. 30zs. minced steak 6ozs. flour

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