Cassell's dictionary of cookery

Sheep's Head Broth (an English recipe). — Skin the head, split it in halves, and remove the brains. Soak the head in water, and wash it well. Put it into a stewpan with half a pound of pearl barley, pour a gallon of -water over it, and let it simmer gently for an hour. Carefully remove the scum as it rises. Throw in a small handful of salt, with two turnips, two carrots, and two onions, and simmer all gently till the flesh of the head is tender. Lift it out, serve it on a dish, and garnish with turnips and carrots. Serve the soup separately in a tureen. If liked, the brains can be made into forcemeat-balls, fried, and served in the soup. To make these, clear the brains of fibre, throw them into boiling water, and boil them for ten minutes. Pound them well with a spoonful of bread-crumbs, a spoonful of fiour, a tea-spoonful of finely-shred parsley, a little grated lemonpeel, a slice of butter, and pepper and salt. Bind the mixture together with the yolks of two eggs, form it into small cakes, and fry these in hot fat till they are brightly browned. Drain them, and add them to the soup. Time, four hours and a half. Probable cost, sheep's head, Is. 2d. to Is. 6d. Sufficient, one head for two or three persons. Sheep's Head Curried.— Clean a sheep's head thoroughly, remove the brains, and boil till tender. Cut the meat from the bones, divide it into neat slices, skin the tongue, and slice it also. Put the pieces in a saucepan moisten with the liquor in which the head was boiled, and cover the pan until the gravy is made. Mince two onions, and fry them in a little butter, stirring them briskly over the fire till they are soft. If the acid flavour is liked, a soiir apple may be minced and fried with them. Mix a tea-spoonful of curry-powder and a teaspoonful of curry -paste smoothly with a little milk, add three-quarters of a pint of the broth in which the head was boiled, and pour the liquor over the onions. Let them simmer a few minutes, then rub the whole through a SHE (857) SKE sieve. Wash the brains, free them from fibre, tie them in muslin, and let them boil for a quarter of an hour. Beat them smoothly, mix with them a table-spoonful of tiour and three table-spoonfuls of new milk, and stir them into the curry sauce. Stir the mixture gently till it boils, strain it over the meat, add a little salt, and simmer the curry for a few minutes without letting it boil. Serve on a hot dish, and send rice boiled for curry to table with the sheep's head. Time, three hours and a half. Probable cost, 2s. Sufficient for two or three persons. Sheep's Head Fish. — A fish that goes under this name is plentiful in the latter part of summer oa some parts of the coast of North America. It is highly esteemed for the table. Its weight is sometimes as much as fourteen or fifteen pounds. A very large fish is sometimes sold in New York for a price equal to four or five pounds sterling. Sheep's Head for Invalids.— Wash