and clean a sheep's head thoroughly, split it
in halves, take out the brains, soak it in luke-
warm water for an hour or two, dry it, and
put it into a stewpan with two pounds of lean
beef. Pour three pints of cold water into
the pan, and add a small turnip, half a lettuce
or endive, a small lump of sugar, a spoonful of
made mustard, and a little pepper and salt.
Let all simmer gently together for two houi-s,
carefully removing the scum as it rises. Cut
the meat from the cheeks in neat pieces, small
enough to be put into the mouth without being
cut, lay these aside, and cover them to keep
them moist. Put the bones and trimmings of
the head back into the soup, and stir into it a
table-spoonful of fine oatmeal which has been
beaten to a smooth paste with a cupful of cold
water. Simmer the soup for two hours longer,
and strain it. Skim away the fat, put the
pieces of meat back into the soup, and stir it
over the fire till it is quite hot without boiling.
A glassful of port may be thrown into the soup
before serving. The tongue and the brains
may be served separately. Time, four hours
and a half. Probable cost, sheep's head, Is. 2d.
to Is. 6d. Sufficient for about a pint and a half
of soup.
Sheep's Head, Gallimanfried.— Split
the head, remove the brains, and soak it in
lukewarm water for an hour-. Wash and soak
the liver and heart, and cut the pipes out of
the latter. Dry the meat thoroughly, put it
into a stewpan with a bunch of sweet herbs
and two large onions ; cover with cold water,
let the liquor boil, skim carefully, and simmer
gently for three hours. Take up the heart
and liver, cut these into small pieces, and
mince them finely. Put the niinoe into a
saucepan, dredge flour thickly over it, and stir
it well over the fire with a table-spoonful of
any good store sauce, two table-spoonfuls of
cream, a slice of fresh butter, a little pepper,
salt, and grated lemon-rind, and as much of the
liquor in which it was boiled as will moisten it.
Put the head in the centre of a hot dish, lay
the mince round it, and garnish with toasted
sippets. The appearance of the dish will be
58
improved if the head is egged, breaded, and
browned before being put on the dish. The
brains and tongue may be served on a separate
dish. Or the tongue may be served with the
head, and the brains may be cleaned, boiled in
vinegar and water with a little salt✪ Sheep's Head for Invalids, cut in
slices, and placed between the halves of the
head {see Sheep's Brains and Tongue). If not
objected to, part of the lights may be boiled
and minced with the heai-t and liver. Time,
three hours. Probable cost, 2s. lOd. Sufficient
for five or six persons.
Sheep's Head, Hashed.— Wash the
Page 1769 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
and clean a sheep's head thoroughly, split it in halves, take out the brains, soak it in lukewarm water for an hour or two, dry it, and put it into a stewpan with two pounds of lean beef. Pour three pints of cold water into the pan, and add a small turnip, half a lettuce or endive, a small lump of sugar, a spoonful of made mustard, and a little pepper and salt. Let all simmer gently together for two hours, carefully removing the scum as it rises. Cut the meat from the cheeks in neat pieces, small enough to be put into the mouth without being cut, lay these aside, and cover them to keep them moist. Put the bones and trimmings of the head back into the soup, and stir into it a table-spoonful of fine oatmeal which has been beaten to a smooth paste with a cupful of cold water. Simmer the soup for two hours longer, and strain it. Skim away the fat, put the pieces of meat back into the soup, and stir it over the fire till it is quite hot without boiling. A glassful of port may be thrown into the soup before serving. The tongue and the brains may be served separately. Time, four hours and a half. Probable cost, sheep's head, Is. 2d. to Is. 6d. Sufficient for about a pint and a half of soup.
Sheep's Head, Gallimanfried.— Split
the head, remove the brains, and soak it in lukewarm water for an hour-. Wash and soak the liver and heart, and cut the pipes out of the latter. Dry the meat thoroughly, put it into a stewpan with a bunch of sweet herbs and two large onions ; cover with cold water, let the liquor boil, skim carefully, and simmer gently for three hours. Take up the heart and liver, cut these into small pieces, and mince them finely. Put the mince into a saucepan, dredge flour thickly over it, and stir it well over the fire with a table-spoonful of any good store sauce, two table-spoonfuls of cream, a slice of fresh butter, a little pepper, salt, and grated lemon-rind, and as much of the liquor in which it was boiled as will moisten it. Put the head in the centre of a hot dish, lay the mince round it, and garnish with toasted sippets. The appearance of the dish will be
improved if the head is egged, breaded, and browned before being put on the dish. The brains and tongue may be served on a separate dish. Or the tongue may be served with the head, and the brains may be cleaned, boiled in vinegar and water with a little salt, cut in slices, and placed between the halves of the head {see Sheep's Brains and Tongue). If not objected to, part of the lights may be boiled and minced with the heart and liver. Time, three hours. Probable cost, 2s. lOd. Sufficient for five or six persons.
Sheep's Head, Hashed.— Wash the
Records on this page
Sheep's Head for InvalidsSheep's Head, GallimanfriedSheep's Head, Hashed