Escalopes of Sheep's Head

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

For cooking the sheep's head

sheep's head ↝ Head cheese [Cold cuts and cured meats]
brains ↝ Brains [Liver and organ meats]
tongue ↝ Tongue [Liver and organ meats]
two or three sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
little celery ↝ Celery, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
bunch of herbs, such as thyme, parsley, bayleaf
a few peppercorns
little salt ↝ Salt, table, iodized [Spices and Herbs]

For seasoning and pressing

mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
finely chopped eschalot
parsley ↝ Parsley, raw [Not included in a food category]

For frying

frying batter ↝ Turkey sticks, breaded, battered, fried [Poultry Products]
boiling fat

For garnish

fried parsley ↝ Parsley, raw [Not included in a food category]
watercress ↝ Watercress, raw [Vegetables and Vegetable Products]

Instructions (8)

Bone the head, remove the brains and tongue, and put both in salt and water for a day or two, changing the water about twice a day.
Put the head in a cloth, place it in a saucepan, cover it with cold water, add two or three sliced onions, carrot, little celery and turnip, bunch of herbs, such as thyme, parsley, bayleaf, a few peppercorns, and a little salt.
Bring to the boil, skim the water, and let it simmer gently for about three hours.
When cooked remove the cloth, put the head flat on a dish, season it with a little mignonette pepper, salt, finely chopped eschalot, and parsley.
Put another dish on the top with a weight on it, and let it remain in press till cold.
Cut it in pieces about two inches long by half an inch wide.
Dip these in frying batter, and fry in boiling fat till a pretty golden colour.
Dish up in a round, and garnish with fried parsley or watercress.

Original Text

Escalopes of Sheep's Head.
(Escalopes de Tête de Mouton.)
Bone the head, remove the brains and tongue, and put both in salt and water for a day or two, changing the water about twice a day; put the head in a cloth, place it in a saucepan, cover it with cold water, add two or three sliced onions, carrot, little celery and turnip, bunch of herbs, such as thyme, parsley, bayleaf, a few peppercorns, and a little salt; bring to the boil, skim the water, and let it simmer gently for about three hours. When cooked remove the cloth, put the head flat on a dish, season it with a little mignonette pepper, salt, finely chopped eschalot, and parsley; put another dish on the top with a weight on it, and let it remain in press till cold; cut it in pieces about two inches long by half an inch wide, dip these in frying batter, and fry in boiling fat till a pretty golden colour; dish up in a round, and garnish with fried parsley or watercress.

Notes

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