Lamb’s Head and Hinge

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

That of a house lamb is best, but either ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
the liver and lights cut small ↝ Duck, domesticated, liver, raw [Poultry Products]
the liver and lights cut small ↝ Turkey, whole, light meat, raw [Poultry Products]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Soak the lamb's head in cold water until white.
Boil the head separately until very tender.
Cut the liver and lights small.
Boil the liver and lights until three parts done.
Stew the liver and lights in a little of the water in which they were boiled.
Season the liver and lights mixture.
Thicken the liver and lights mixture with flour and butter.
Serve the mince (liver and lights mixture) around the head.

Original Text

Lamb’s Head and Hinge.

That of a house lamb is best, but either, if soaked in cold water, will be white. Boil the head separately till very tender, and have ready the liver and lights cut small. After being three parts boiled, stew them in a little of the water in which they were boiled. Season, and thicken with flour and butter, and serve the mince round the head.

Notes

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