To dress a LAMB's Head and PURTENANCE

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (10)
  1. Skin the head and split it, take the black part out of the eyes, then wash and clean it exceedingly well, lay it in warm water till it looks white.
  2. Wash and clean the purtenance, take off the gall, and lay them in water.
  3. Boil the purtenance half an hour.
  4. Mince your heart, liver, and lights, very small.
  5. Put the mince-meat in a tossing-pan, with a quart of mutton-gravy, a little catchup, pepper and salt, half a lemon.
  6. Thicken it with flour and butter.
  7. Add a spoonful of good cream, and just boil it up.
  8. When your head is boiled, rub it over with the yolk of an egg.
  9. Strew over it bread crumbs, a little shred parsley, pepper and salt.
  10. Baste it well with butter, and brown it before the fire.
Original Text
To dress a LAMB's Head and PURTENANCE. SKIN the head and split it, take the black part out of the eyes, then wash and clean it exceeding well, lay it in warm water till it looks white, wash and clean the purtenance, take off the gall, and lay them in water, boil it half an hour, then mince your heart, liver, and lights, very small, put the mince-meat in a tossing-pan, with a quart of mutton-gravy, a little catchup pepper and salt, half a lemon, thicken it with flour and butter, a spoonful of good cream, and just boil it up; when your head is boiled, rub it over with the yolk of an egg, strew over it bread crumbs, a little shred parsley, pepper and salt, baste it well with butter, and brown it before the fire,
Notes
—