To Dress a Lamb's Head and Pluck

Ingredients

• 1 lamb’s head
• 1 table-spoonful parsley
• 2 oz. flour
• 1 onion
• 2 oz. butter
• 3 eggs
• A little milk
• 1 table-spoonful ketchup
• Pepper and salt
• Fat for frying

Method

1. 1

   Clean the lamb's head and boil with heart, liver, and lights for 1 hour 15 minutes.

2. 2

   Prepare a mixture of minced organs, onion, parsley, ketchup, and flour.

3. 3

   Fry brain cakes and liver slices.

4. 4

   Serve the head with the hash and garnished with liver and brain cakes.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 33. The excerpt below is the record exactly as published.

TO DRESS A LAMB’S HEAD AND PLUCK. 1 lamb’s head. 1 table-spoonful parsley chopped. 2 oz. flour. 1 onion chopped. Bread crumbs. 2 oz. butter. 3 eggs. A little milk. 1 table-spoonful ketchup. Fat for frying. Lamb’s heads are procured skinned. Take the head with the neck attached ; split the forehead, take out the brains, and put them aside in salt and water. Wash the head carefully, rubbing the nostrils well with salt, take out the eyes ; put it on to boil with the heart, half the liver, and the lights, leaving the lid of the pan partly open, that the gases may escape; let all simmer for an hour and a quarter, and then take them out ; dry the head and neck with a cloth; brush it over with a beaten egg, strew crumbs of bread seasoned with pepper and salt

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