1 sheeps-head 6PINTS WATER,11/2LBS CARROT,TURNIP,ONION OR LEEK, CELERY, MIXED, 1/4 LB BARLEY, 1 TEASPOON CHOPPED PARSLEY, 6 PEPPER CORMS SALT AND PEPPER.
sPLIT THE SKULL LENGTHWAYS AND REMOVE THE BRAINS CAREFULLY; PLACE THEM IN COLD SALTED WATER. Chop[ off the noseand well clean the headall over with salt. Remove the tongue. Tie the head togetherand place in a saucepan with the tongue. Cover with hot water, add 2 teaspoonfuls of salt,and ,as the water boils, skim well. Cook for 1 hour. Wash the brains, tie in muslin and cook in the broth for 20 minutes. Cut the vegetables in small pieces,add these to the broth. Simmer for 2 hours , Season, add the parsley and the meat from the head cut into small pieces. The head can be served seperatly with brain sauce.N.B Sheeps trotters can be added to the aboverecipe if desired. They should be well washedand cooked with the head. The head and trotterscan be served seperately coated with white sauce and garnished with pieces of carrot and turnip. This is a genuine recipe from 1927, Enjoy-if you dare
Submitted By: Darrell Holland from uk on 2003-08-26