Stewed Lamb’s Head

Ingredients

• the head
• the lights
• the liver
• a little chopped parsley
• grated nutmeg
• salt and pepper

Method

1. 1

   Boil the lights for 1 hour, the head for 45 minutes, and the liver for 15 minutes.

2. 2

   Brush the head with beaten egg yolk, dredge with breadcrumb mixed with parsley, lemon-peel, thyme, and seasonings.

3. 3

   Grill the head, serve with mince and gravy.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 240. The excerpt below is the record exactly as published.

salt and pepper. Baste with warmed butter, and put it in the oven. Finely chop the lights, tongue, and half of the liver, put them in a sauce- pan, dredge over flour, moisten with gravy or water, and boil gently till tender. Strain the mince, put it on a hot dish, return the gravy to the saucepan, and mix with it what liquor may have run from the head, and loz. of butter that has been kneaded with 1 table-spoonful of flour. Dust in salt and pepper, and stir it over the fire till thick; then add J table-spoonful of lemon-juice or vinegar. Have the other half of the liver cut into small pieces with some bacon, and fried over a brisk fire. Put the head in the centre of the minced meat that is on the dish, garnish with the pieces of fried bacon and liver, alter- nating them with slices of lemon, pour the thickened gravy over, and serve immediately. Broiled Lamb’s Head. — Split the head into halves, and steep it in cold water for several hours. Afterwards remove the eyes, bind tlie^ead round with a piece of tape, put it into a stewpan with just sufficient water to cover, and boil gently at the edge of the fire. When the meat is tender, move the stewpan away from the fire and leave the head in it until nearly cold. When sufficiently cooked, drain the head, remove the tape, and cut the meat off into neat slices. Peel and slice three onions, put them in a stewpan with a lump of butter, and fry until nicely browned, pour in the broth from the head, thicken it slightly with flour, and boil for several minutes. Move it to the side of the fire, stir in the beaten yolks of two eggs, the brains (that should have been well mashed), a few drops of lemon-juice, and salt and pepper to taste. Stir the sauce at the side of the fire for a few minutes, but do not let it boil after the eggs are added. Dip the slices of meat in beaten egg and then in finely-grated breadcrumb ; put a large lump of butter in a flat stew- pan, and when it boils put in the slices and fry them until nicely browned. Drain them, put them on a hot dish over a folded napkin or a fancy dish-paper, garnish with fried parsley, and serve with the sauce in a sauceboat. Fricassee of Lamb’s Head. — Clean the head and haslet, and partially boil them, with the exception of the liver. Drain the meats and cut them into slices. Put them in a saucepan until sufficient clear broth to cover and three or four slices of pork ; dust in salt and pepper, and stew them till tender. Cut the livers into slices, put them in a deep frying-pan until the sweetbreads and a few slices of bacon, and fry ; season with parsley. Thicken the fricassee with loz. of butter worked in loz. of flour, then turn it on to a hot dish, garnish with the fried pieces of liver, and serve. Lamb’s Head and Fry. — (1) Prepare the head and boil it until half cooked, then drain ; brush it over with a brush dipped in beaten yolk of egg, and cover thickly with a mixture of grated breadcrumb and finely-chopped herbs. Put it in a Dutch oven, baste well with clarified butter, and finish cooking in front of the fire. Stew the heart and liver in a small quantity of gravy, then mince them, adding a table-spoonful of lemon pickle. Make some brain cakes and forcemeat balls, and fry them all in butter until nicely browned. Turn the mince on to a hot dish, and when the head is cooked, put it on it. Garnish alternately with the brain cakes and forcemeat balls, putting between each a slice of lemon, and serve. (2) Skin and split the head, clean it well, taking out the tongue and brains. Wash and clean the liver, lights, and heart also, and let all soak in hot water for half-an- hour. Boil the head then for rather more than three hours. Boil the tongue and brains separately in a little stock. Mince the liver, lights, and heart very fine ; put them over the fire with sufficient veal stock to cover, add a little finely-chopped parsley, 1 teaspoonful of ketchup, 1 table-spoonful of cream, a seasoning of pepper and salt, For details respecting Culinary Processes, Utensils , Sauces, d-c., referred to, see under their special heads. 3 P 2 820 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lamb — continued. Lamb — continued. and a bit of butter rolled in flour, and let them stew gently, stirring occasionally. When the head is boiled enough, brush it over with the beaten yolk of an egg, sprinkle with sifted breadcrumbs and finely-chopped herbs, baste with butter, and brown it in a Dutch oven before the fire. Put the head when nicely browned on a hot dish, lay the mince round it, and garnish with the tongue Fig. 1030. Lamb’s Head and Fry. cut in two lengthwise and the brains (see Fig. 1030). A little lemon-juice may be squeezed over the brains just before serving. Stewed Lamb’s Head. — Boil the lights for an hour, the head for three-quarters-of-an-hour, and the liver a-quarter- of-an-hour. When the head is boiled, brush it over with the beaten yolk of an egg, dredge it well with sifted breadcrumbs mixed with chopped parsley, grated lemon- peel, a very small quantity of thyme, and pepper, salt, and grated nutmeg to taste. Make a mince of the liver, lights, and heart, flavour it with a little chopped parsley

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