• — Instead of skinning the head, scald and
scrape it tiU the wool is removed, then split it
in halves. Take out the brains whole and the
tongue. Cleanse the former from fibre, wash
the latter well, and place both in a saucepan.
Cover them with cold water mixed with a large
spoonful of vinegar, and let them simmer
gently for twenty minutes. Take out the ej'es,
cut away the gristle from the nose, shorten the
jaw-bones where there is no flesh, and soak the
head in lukewarm water. Make a little good
veal forcemeat, and add to it an onion finely
shred and the tongue and brains minced.
Bind the forcemeat together with yolk of egg,
put it into the head, fasten the two halves
securely with string, and roast before a clear
fire. Baste liberally, and send brown sauce
and red-currant jelly to table with the sheep's
head. Time to roast, two hours. Probable
cost, sheep's heads. Is. 2d. to Is. 6d. each. Suf-
ficient for three persons.
Sheep's Head, Tongue, and Trot-
ters, Puddings of. — The remains of sheep's
head, tongue, and trotters may be made into a
pudding with suet crust, and boUed in the I
usual way. Two or thi-ee sliced walnuts may I
be put in with the meat.
Sheep's Hearts. — Soak the hearts in j
■water, and wash them thoroughly. Cut away
the pipes, and tiim them neatly. Fill them
with good veal forcemeat, and skewer thin ■
slices of fat bacon round them. Eoast before
a clear fire, and baste liberally. Thicken a
quarter of a pint of stock with a tea-spoonful of
ground rice, flavour the sauce with ketchup,
season with pepper and salt, and add a glass of
wine if liked. Serve the hearts on a hot dish,
pour the sauce over them, and send red-currant
jelly to table with them. The stuflSng may be
made with the ingTcdients in the following pro-
portions. Shi-ed a quarter of a pound of beef
suet very finely. Mix with it two ounces of
finely-grated bread-crumbs, a dessert-spoonful
of chopped parsley, a finely-minced shallot, a
tea-spoonful of mixed sweet herbs, the hard-
boiled yolk of an egg, and a little pepper, salt,
and grated nutmeg. Mix the dry ingredients
thoroughly, moisten them with a tea-spoonful
of lemon- juice, and bind them together with the
yolk of a raw egg. This quantity of stufiing
will be sufficient for two hearts. If Hked, the
strips of bacon can be left ofi", and the hearts
tied round with oiled paper, which should be
removed about twenty minutes before the heart
is taken up, that it may brown. Time to roast
the heart, about three-quarters of an hour.
Probable cost, lOd. each. Sufficient, two hearts
for three persons.
Sheep's Hearts (another way). — Prepare
a seasoning as for a duck, viz., onions, sage,
bread-crumbs, pepper, and salt. Take one
heart, or more if requii-ed ; fill well with the
seasoning, and fasten up the aperture with a
small iron skewer or needle and thread. Place
two or three lumps of sugar, or a little brown
sugar, in the bottom of a stewpan with a few
drops of water ; when this is dissolved into a
brown or bm-nt-looking colouring, add a little
more water, with a good-sized lump of butter
or di-ipping. Put in the hearts, bm-ning them
till they are a rich brown ; add enough stock to
nearly cover them, with a fiavoui-ing of a little
sauce, pepper, salt, and vinegar, which will
give a piquanc}'. Stew slowly for two houi's.
Sheep's Hearts {sec Ilcai-ts, Sheep's).
Sheep's Hearts, Baked.— Prepare and ✪ Sheep's Head, Stuffed and Roasted
Page 1771 · 2 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
• — Instead of skinning the head, scald and scrape it till the wool is removed, then split it in halves. Take out the brains whole and the tongue. Cleanse the former from fibre, wash the latter well, and place both in a saucepan. Cover them with cold water mixed with a large spoonful of vinegar, and let them simmer gently for twenty minutes. Take out the eyes, cut away the gristle from the nose, shorten the jaw-bones where there is no flesh, and soak the head in lukewarm water. Make a little good veal forcemeat, and add to it an onion finely shred and the tongue and brains minced. Bind the forcemeat together with yolk of egg, put it into the head, fasten the two halves securely with string, and roast before a clear fire. Baste liberally, and send brown sauce and red-currant jelly to table with the sheep's head. Time to roast, two hours. Probable cost, sheep's heads. Is. 2d. to Is. 6d. each. Sufficient for three persons.
Sheep's Head, Tongue, and Trotters, Puddings of. — The remains of sheep's head, tongue, and trotters may be made into a pudding with suet crust, and boiled in the usual way. Two or three sliced walnuts may I be put in with the meat.
Sheep's Hearts. — Soak the hearts in j ■water, and wash them thoroughly. Cut away the pipes, and trim them neatly. Fill them with good veal forcemeat, and skewer thin ■ slices of fat bacon round them. Roast before a clear fire, and baste liberally. Thicken a quarter of a pint of stock with a tea-spoonful of ground rice, flavour the sauce with ketchup, season with pepper and salt, and add a glass of wine if liked. Serve the hearts on a hot dish, pour the sauce over them, and send red-currant jelly to table with them. The stuffing may be made with the ingredients in the following proportions. Shred a quarter of a pound of beef suet very finely. Mix with it two ounces of finely-grated bread-crumbs, a dessert-spoonful of chopped parsley, a finely-minced shallot, a tea-spoonful of mixed sweet herbs, the hardboiled yolk of an egg, and a little pepper, salt, and grated nutmeg. Mix the dry ingredients thoroughly, moisten them with a tea-spoonful of lemon- juice, and bind them together with the yolk of a raw egg. This quantity of stufiing will be sufficient for two hearts. If Hked, the strips of bacon can be left ofi", and the hearts
tied round with oiled paper, which should be removed about twenty minutes before the heart is taken up, that it may brown. Time to roast the heart, about three-quarters of an hour. Probable cost, lOd. each. Sufficient, two hearts for three persons.
Sheep's Hearts (another way). — Prepare a seasoning as for a duck, viz., onions, sage, bread-crumbs, pepper, and salt. Take one heart, or more if required ; fill well with the seasoning, and fasten up the aperture with a small iron skewer or needle and thread. Place two or three lumps of sugar, or a little brown sugar, in the bottom of a stewpan with a few drops of water ; when this is dissolved into a brown or burnt-looking colouring, add a little more water, with a good-sized lump of butter or dripping. Put in the hearts, burning them till they are a rich brown ; add enough stock to nearly cover them, with a flavouring of a little sauce, pepper, salt, and vinegar, which will give a piquancy. Stew slowly for two houi's.
Sheep's Hearts {sec Ilcai-ts, Sheep's).
Sheep's Hearts, Baked.— Prepare and
Records on this page
Sheep's Head, Stuffed and RoastedSheep's Hearts