Cookery for every household

Split the head in two and remove the brains and the tongue. Wash and scrape the head well, being careful to remove the gelatinous substance from the nostrils and nasal passages. Let it lie in cold salted water for | hour, rinse again in fresh water and then put it wdth the tongue into a saucepan with boiling water to cover it and a little salt. Bring to the boil and skim well. Add the bunch of herbs and onion stuck wdth cloves, and simmer very slowly until the meat will slip away quite easily from the bones. To Prepare the Sauce. — Wash the brains and soak them in cold salted water for 20 minutes, then tie them in muslin and cook them along with the head for 10 minutes. Lift them up, drain them and chop them. Make a sauce with the butter, flour, milk, and enough liquid from the head to make it of the right consistency. (It should be rather thick.) Add to it the chopped brains, parsley, and pepper and salt to taste. To Serve. — Lift the head from the liquid in which it was cooked, remove all meat from the bones, cut it in neat pieces, skin the tongue and cut it in slices. Then re-heat the meat in the sauce. Arrange it neatly on a hot dish and garnish with rolls of bacon and slices of lemon. Time to cook, about 1J hours. Sufficient for 2 or 3 persons. 921. Sheep’s Head and Trotters Prepare and cook in the same way as Lamb’s Head. The trotters are washed and scraped and cooked along with the head. In Scotland the head is very often singed to give it more flavour ; in this case it will require careful scraping and soaking before it is cooked. 922. Sheep’s Head au Gratin herbs. A little butter or chipping. Juice of | lemon. Salt. Pepper. Tomato or brown sauce. I sheep’s head. 3 table - sps. breadcrumbs. 1 tea - sp. chopped parsley. | tea - sp. powdered Prepare and cook the head as in Recipe 920, or use the head from which broth has been made. Remove the bones carefully, destroying the form of the head as little as possible. Lay the head on a well-greased tin and season it with pepper, salt, and a little lemon juice. Mix the parsley, herbs, and bread-crumbs together, sprinkle them over the head, lay some small pieces of butter or dripping on the top, and bake till brown in a good oven. When ready, lift on to a hot dish and serve garnished with slices of lemon and, if liked, some little rolls of bacon. Brown, tomato, or any other suitable sauce may be served separately. 923. Sheep’s Heart, Roasted in the Pan 1 sheep’s heart. Veal stuffing. 2 oz. dripping. 1 tea-sp. flour. 1 cupful stock. 1 tea-sp. lemon juice.