Lamb's Head

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

the head ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
the lights ↝ Turkey, whole, light meat, raw [Poultry Products]
heart ↝ Heart [Liver and organ meats]
part of the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
catchup
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the brains ↝ Brains [Liver and organ meats]
some very small bits of bacon ↝ Beef, bacon, cooked [Bacon]
crisp parsley ↝ Parsley, raw [Not included in a food category]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (18)

Wash the lamb's head very clean.
Remove the black part from the eyes.
Remove the gall from the liver.
Lay the head in warm water.
Boil the lights, heart, and part of the liver.
Chop and flour the boiled lights, heart, and liver.
Toss the chopped and floured ingredients in a saucepan with some gravy, catchup, and a little pepper, salt, lemon-juice, and a spoonful of cream.
Boil the head very white.
Lay the boiled head in the middle of the dish.
Arrange the mince-meat (from the previous step) around the head.
Fry the remaining part of the liver.
Place the fried liver on top of the mince-meat.
Place some very small bits of bacon on the mince-meat.
Fry the brains in little cakes.
Arrange the fried brain cakes on the rim of the dish.
Place some crisp parsley between the brain cakes.
Pour a little melted butter over the head.
Garnish the dish with lemon.

Original Text

Lamb's Head.
WASH the head very clean, take the black part from the eyes, and the gall from the liver. Lay the head in warm water; boil the lights, heart, and part of the liver. Chop and flour them, and toss them up in a saucepan with some gravy, catchup, and a little pepper, salt, lemon-juice, and a spoonful of cream. Boil the head very white, lay it in the middle of the dish, and the mince-meat round it. Place the other parts of the liver fried, with some very small bits of bacon on the mince-meat, and the brains fried in little cakes and laid on the rim of the dish, with some crisp parsley put between. Pour a little melted butter over the head, and garnish with lemon.

Notes

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