Lamb's Head minced [72]

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (16)

For the mince

Lamb's Head minced. ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
heart ↝ Heart [Liver and organ meats]
lights ↝ Turkey, whole, light meat, raw [Poultry Products]
a little parsley chopped very fine ↝ Parsley, raw [Not included in a food category]
a small quantity of shredded lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
some cullis

For seasoning and coating the head

yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
fine breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For serving

the brains ↝ Brains [Liver and organ meats]
rashers of broiled bacon ↝ Beef, bacon, cooked [Bacon]

For preparing the brains

yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
boiling lard ↝ Lard [Fats and Oils]

Instructions (5)

Chop the head in halves, and blanch it with the liver, heart, and lights.
Then chop the heart, &c. and add to them a little parsley chopped very fine, a small quantity of shredded lemon peel, and some cullis; then stew it gently till done, and season to the palate.
Wash the head over with yolk of egg, season it with pepper and salt, strew fine breadcrumbs over, and bake it gently till very tender.
When it is to be served up, colour it with a salamander, put the mince under, and the brains fried round it, with rashers of broiled bacon.

To prepare the brains

Clean them in warm water, wipe them dry, dip them in yolk of egg, breadcrumb, and fry them in boiling lard.

Original Text

Lamb's Head minced.

Chop the head in halves, and blanch it with the liver, heart, and lights. Then chop the heart, &c. and add to them a little parsley chopped very fine, a small quantity of shredded lemon peel, and some cullis; then stew it gently till done, and season to the palate. Wash the head over with yolk of egg, season it with pepper and salt, strew fine breadcrumbs over, and bake it gently till very tender. When it is to be served up, colour it with a salamander, put the mince under, and the brains fried round it, with rashers of broiled bacon.

[72]

N. B. To prepare the brains, clean them in warm water, wipe them dry, dip them in yolk of egg, breadcrumb, and fry them in boiling lard.

Notes

—