Lamb’s Head

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 (9)

lamb’s head ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
stock
tongue ↝ Tongue [Liver and organ meats]
brains ↝ Brains [Liver and organ meats]
sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
braised tongue ↝ Tongue [Liver and organ meats]
any vegetables that are liked ↝ Raw vegetable, NFS [Other vegetables and combinations]
lamb’s head ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]

Instructions (9)

Skin, clean, soak, and well boil the lamb's head with vegetables.
Drain, bone, and press the lamb's head with a weighted plate.
When cold, cut the lamb's head in squares.
Warm the squares in stock and glaze them.
Skin the boiled tongue and divide it.
Soak the brains and fry them.
Use any sauce.
Add more braised tongue and any vegetables that are liked.
For a change, crumb the lamb's head.

Original Text

Lamb’s Head.
The lamb’s head is skinned, cleaned, soaked, well boiled with vegetables, drained, boned and pressed with a weighted plate. When cold it is cut in squares, which are warmed in stock, and glazed. The boiled tongue is skinned and divided; the brains soaked and fried; use any sauce, and you can add more braised tongue and any vegetables that are liked.
You can crumb the lamb’s head for a change.

Notes

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