Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › Lamb's Heads, Stewed
Lamb's Heads, Stewed
Cook two lamb's heads in salted water until the bones can be removed. Remove the bones and brains, and replace the heads in the pan with a table-spoonful each of chopped parsley and onion, the grated rind of one lemon, salt to taste, and a pinch of nutmeg. Stew over a slow fire for forty minutes. Cut up the heads in even pieces, and place in the centre of a hot dish. Fry and cut up the brains, and place them round the dish along with the tongue cut into slices. Make a sauce with half a pint of the liquor, three well-beaten yolks of eggs, the juice of half a lemon, and a tea-spoonful of flour. Stir until thickened, and pour over.