524. Lamb’s Head Curry

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Yield: 6.0 brain croquets
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

a lamb’s head ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
the brains ↝ Brains [Liver and organ meats]
half a pint of broth ↝ Soup, broth [Soups, broth-based]
a middling-sized onion ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
half that quantity of curry paste ↝ Curry sauce [Dips, gravies, other sauces]
a good handful of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
hot lard ↝ Lard [Fats and Oils]

Instructions (11)

Procure a lamb’s head, which split in halves, break the bones at the nostrils, and put into lukewarm water an hour to disgorge.
Previously taking out the brains, which likewise disgorge in the water.
Then put the head into a stewpan well covered with water, let it boil two hours.
When take it out, separate the bones from the flesh, which cut into small pieces.
In another stewpan have a middling-sized onion cut into small dice, which set upon the fire, adding two ounces of butter, and sauté them a light brown color.
When add a tablespoonful of curry powder, and half that quantity of curry paste, mix well together.
Then put in the pieces of head with half a pint of broth, and stew gently for half an hour.
Whilst the curry is stewing, take the brains from the water, and put them into a stewpan of boiling water, let simmer five minutes.
After which chop very fine, and put them into a basin, with a good handful of bread-crumbs, a little white pepper, salt, and chopped parsley, mix well together with an egg, and form it into six little round balls.
Which egg and bread-crumb twice over, and fry in a little hot lard, of a very light brown color.
Then dress the curry upon a dish, lay the brain croquets round, and serve with rice separately.

Original Text

524. Lamb’s Head Curry.—Procure a lamb’s head, which split in halves, break the bones at the nostrils, and put into lukewarm water an hour to disgorge, previously taking out the brains, which likewise disgorge in the water, then put the head into a stewpan well covered with water, let it boil two hours, when take it out, separate the bones from the flesh, which cut into small pieces. In another stewpan have a middling-sized onion cut into small dice, which set upon the fire, adding two ounces of butter, and sauté them a light brown color, when add a tablespoonful of curry powder, and half that quantity of curry paste, mix well together, then put in the pieces of head with half a pint of broth, and stew gently for half an hour. Whilst the curry is stewing, take the brains from the water, and put them into a stewpan of boiling water, let simmer five minutes, after which chop very fine, and put them into a basin, with a good handful of bread-crumbs, a little white pepper, salt, and chopped parsley, mix well together with an egg, and form it into six little round balls, which egg and bread-crumb twice over, and fry in a little hot lard, of a very light brown color, then dress the curry upon a dish, lay the brain croquets round, and serve with rice separately.

Notes

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