Baked Sheep's Heads

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

a couple of sheep's heads ↝ Head cheese [Cold cuts and cured meats]
two ounces of dripping
some chopped shalots
thyme ↝ Thyme, fresh [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a good pinch of allspice ↝ Spices, allspice, ground [Spices and Herbs]
a quart of cider, or water ↝ Vinegar, cider [Spices and Herbs]
a coating of bread-raspings

Instructions (5)

Place the split sheep's heads in an earthen baking-dish.
Add the dripping, chopped shalots, thyme, bay-leaf, winter savory, pepper, salt, and allspice.
Moisten with a quart of cider or water.
Strew a coating of bread-raspings all over the surface of the heads.
Bake for two hours.

Original Text

No. 71. Baked Sheep's Heads.

Buy a couple of sheep's heads, get the butcher to split them for you, place them in an earthen baking-dish, with two ounces of dripping, some chopped shalots, thyme, bay-leaf, winter savory, pepper and salt, and a good pinch of allspice; moisten with a quart of cider, or water, strew a coating of bread-raspings all over the surface of the heads, and bake them for two hours.

Notes

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