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 › Sheep's Head, Baked
Sheep's Head, Baked
Split the head in halves, take out the brains, and soak the head in lukewarm water for an hour. Drain it, put the halves together, and keep them in position by tying string round them. Lay the head in a dripping-tin, put raw potatoes pared and cut into halves round it, lay little pieces of butter here and there upon it, and bake in a moderate oven. Baste frequently, and turn the potatoes about that they may be equally done. When cooked enough, serve the head on a dish, put the potatoes round it, pour the gravy in the pan over all, and serve as hot as possible. The brains and tongue may be served on a separate dish (see SHEEP'S BRAINS AND TONGUE). Time to bake the head, about one hour and a half. Probable cost, 1s. 2d. to 1s. 6d. Sufficient for two or three persons.