Lamb Head, Genoise or Vinaigrette Sauce

Bone the head as far as the eye, remove both the lower and upper jaw and the eyes, leaving on the crown only with the brain; steep and blanch the head for fifteen minutes, then refresh, wipe, singe and tie it up. Dilute some flour in cold water, adding to it some salt, pepper, onions, carrots, a garnished bouquet and vinegar; boil the head in this for two hours, then drain and untie it and dress on a napkin with parsley ranged around. Serve separately a well-buttered and acidulated genoise sauce (No. 470) or else a vinaigrette sauce (No. 634).