Sheep’s Head Pie

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a sheep’s head and feet ↝ Head cheese [Cold cuts and cured meats]
slices of the meat ↝ Pheasant, raw, meat only [Poultry Products]
ham ↝ Ham [Cold cuts and cured meats]
hard boiled egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
2 sheep’s heads and trotters cooked like Sheep’s Head No. 3 (see Meat), tongue and all ↝ Head cheese [Cold cuts and cured meats]

Instructions (7)

Scald, singe, and thoroughly clean a sheep's head and feet.
Boil the head and feet until the meat easily separates from the bones.
Strain the mixture and allow the jelly and meat to cool until quite cold.
Fill a pie dish with a layer of jelly, followed by neat slices of the meat, then slices of ham, and slices of hard-boiled egg.
Fill the dish with the remaining jelly.
Cover the pie with crust.
Bake until the crust is a nice brown.

Original Text

Sheep’s Head Pie.
Get a sheep’s head and feet, the head scalded, both head and
feet singed. After being thoroughly cleaned, boil till the meat
will easily separate from the bones. Then strain, allowing the
jelly and meat to stand till quite cold. Then fill a pie dish, first
with a layer of jelly, then neat slices of the meat, then of ham, and
of hard boiled egg. Fill up the dish with the remainder of the
jelly, cover it with crust, and as soon as the paste is cooked a nice
brown, the pie will be ready.
(Another copy says for ingredients 2 sheep’s heads and trotters
cooked like Sheep’s Head No. 3 (see Meat), tongue and all, but
do not crumb them for a pie.)

Notes

—