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Sheep's Head, Hashed

Wash the head, split it in halves, and soak it in lukewarm water. Clear the brains from fibre, and leave them in cold water till wanted. Put the head and the tongue into a saucepan with two onions and a bunch of sweet herbs, cover with cold water, let this boil, skim it, and draw the pan to the side of the fire that the head may simmer gentlyuntil done enough. Take it up, cut the flesh into neat slices, flour and pepper these, and put them into a clean saucepan with the two onions that were boiled with them finely minced. Mix a dessert-spoonful of flour to a smooth paste with a little cold water, and stir into it half a pint of the liquor in which the head was boiled. Add a large table-spoonful of any good store sauce, and salt and pepper if required. Pour the sauce over the slices of meat, add a spoonful of minced parsley and a spoonful of brown thickening, and let all simmer gently, without boiling, for half an hour. Serve the hash on a hot dish, and garnish with toasted sippets. Tie the brains in muslin, and boil them for a quarter of an hour. Mince them, and beat them up with a table-spoonful of scalded and chopped parsley, half a cupful of milk, and half a cupful of the liquor in which the head was boiled. Boil this for a few minutes, thicken with flour and butter, and season with pepper and salt. Keep the tongue hot until the last moment. Skin it, lay it in the centre of a dish, pour the brains round, and serve hot. Time, altogether, three hours and a half to four hours. Probable cost, sheep's head, 1s. 2d. to 1s. 6d. Sufficient for two or three persons.