Stewed Sheep's Head
From A year's cookery, 1880
Serves 6
Can serve tongue and brain sauce separately.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 48. The excerpt below is the record exactly as published.
the sheep’s head and throw them into cold water. Cleanse the head thoroughly. This is a most important and not particularly agreeable part of the business. The head should be washed in lukewarm water and with plenty of salt ; all the soft bones inside the head should be removed, and the blood and matter washed away from the nostrils, the throat, and the ears. The tongue also must be cut away, and the gums rubbed with salt. When finished the head must be laid in salted tepid water, and allowed to soak two hours. Take it out, drain it ; and in order that there may be no doubt about its cleanliness, put it into a saucepan with cold water slightly salted, bring it to a boil, then throw the water away. Tie the two halves of the head together in their original position, and put the head again to boil with two quarts of lukewarm water, a dessert-spoonful of salt, and a quarter of a tea-spoonful of pepper. At the same time put the tongue to boil in a separate saucepan, with strongly salted water, one clove, one peppercorn, and a few drops of vinegar. Skim the fat away as it rises, and let the head boil for an hour. At the end of this time put in two turnips, two carrots, three onions, three outer sticks of celery ( see Note 2, January 1st), a bunch of parsley, and a sprig of thyme
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Cook this with the app: pantry check, scaling, and the assistant.