Cassell's New Dictionary of Cookery

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HomeThe Principles of Cookery › Sheep's Head, Tongue, and Trotters, Puddings Of

Sheep's Head, Tongue, and Trotters, Puddings Of

The remains of sheep's head, tongue, and trotters may be made into a pudding with suet crust, and boiled in the usual way. Two or three sliced walnuts may be put in with the meat.

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