
Boiled Sheep's Head
Ingredients
- 1 sheep head
- 3 onions
- 3 turnips
- 1 small bunch parsley
- 1 tablespoon pearl barley
- 2 teaspoon salt
- 1/2 teaspoon pepper
- sufficient cold water, to cover the head
- 1/2 ounce flour
- 1 ounce dripping
Directions
- Soak the head for one hour in lukewarm water.
- Then remove the tongue, brains, and all the thin soft bones from the inside of the head.
- Tie it together put it in a saucepan, cover with water, adding the salt, and bring it slowly to the boil ; take off the scum.
- Prepare the vegetables, wash the barley, and add all to the head.
- Let the whole simmer gently for 3 hours.
- About 1/2 hour before it is done, tie the brains in a little piece of muslin, and throw them into the saucepan.
- Boil the tongue separately.
- When done, place the head on a hot dish.
- Mash the turnips with a little dripping, pepper and salt, form into little balls, and place round the dish alternately with the carrots.
- Halve the tongue, and lay it across the head.
- Pour over all a sauce made of the flour browned in the dripping, half a pint of the stock in which the head has been boiled, the brains, slightly chopped, and a little finely-chopped parsley.
- The broth may be used as it is, or made into a soup of any kind.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: sheep head, onion, turnip, parsley, barley, salt, pepper, water, flour, dripping
Equipment: measuring cups, measuring spoons, knife, pot, stove
See Also
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
Haricot Mutton
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: mutton, water, onion, carrot, turnip, dripping, flour, pepper, salt
Equipment: measuring cups, measuring spoons, knife, bowl, frying pan, stove
Stewed Steak
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: steak, onion, carrot, turnip, salt, pepper, parsley, dripping, flour
Equipment: measuring cups, measuring spoons, knife, stove, saucepan, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove