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Sheep's Head, Curried

Clean a sheep's head thoroughly, remove the brains, and boil till tender. Cut the meat from the bones and divide it into neat slices; skin the tongue, and slice it also. Put the pieces in a saucepan, moisten with the liquor in which the head was boiled, and cover the pan until the gravy is made. Mince two onions, and fry them in a little butter, stirring them briskly over the fire till they are soft. If the acid flavour is liked, a sour apple may be minced and fried with them. Mix a tea-spoonful of curry-powder and a tea-spoonful of curry-paste smoothly with a little milk, add three-quarters of a pint of the broth in which the head was boiled, and pour the liquor over the onions. Let them simmer a few minutes, then rub the whole through a sieve. Wash the brains, free them from fibre, tie them in muslin, and let them boil for a quarter of an hour. Beat them smoothly, mix with them a table-spoonful of flour and three table-spoonfuls of new milk, and stir them into the curry sauce. Stir the mixture gently till it boils, strain it over the meat, add a little salt, and simmer the curry for a few minutes without letting it boil. Serve on a hot dish, and send rice boiled for curry to table with the sheep's head. Time, three hours and a half. Probable cost, 2s. Sufficient for two or three persons.