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, Stuffed and Roasted
Sheep's Head, Stuffed and Roasted
Instead of skinning the head, scald and scrape it till the wool is removed, then split it in halves. Take out the brains whole and the tongue. Cleanse the former from fibre, wash the latter well, and place both in a saucepan. Cover them with cold water mixed with a large spoonful of vinegar, and simmer gently for twenty minutes. Take the head, remove the eyes, cut away the gristle from the nose, shorten the jawbones where there is no flesh, then soak it in lukewarm water. Make a little good veal forcemeat, and add to it an onion finely shredded, and the tongue and brains minced. Bind the forcemeat together with yolk of egg, put it into the head, fasten the two halves securely with string, and roast before a clear fire. Baste liberally, and send to table with it brown sauce and red currant jelly. Time to roast, two hours. Probable cost, sheep's head, 1s. 2d. to 1s. 6d. Sufficient for three persons.