Plain cookery recipes, as taught in the school / prepared by Mrs. Charles Clarke.

  • Clarke, Edith, 1844-1926.
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: Plain cookery recipes, as taught in the school / prepared by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    3§ Sheep’s Head Boiled. Ingredients. One Sheep’s Head. Salt. One ounce of Rice. Ten Peppercorns. Two Turnips. One Carrot. One Onion. Half a small head of Celery. One sprig of Thyme. Two sprigs of Parsley. Toasted Crusts of Bread. One ounce of Flour. One ounce of clarified Dripping. Cut the head in half, take out the brains, wash them and put them into cold water, with a little salt. Wash the head and tongue thoroughly. Cut away all the small bones in the nostril, clean out the eyes, and cut off the hair, then allow the head and tongue to soak in salt and water for an hour. Put the head and tongue into a saucepan, cover with cold water, gradually bring it to the boil, and take off very carefully every particle of scum. Allow the head to simmer one hour and a half, then add the vegetables cut in large pieces, the herbs, rice and seasoning. Half an hour before the head is done, tie the brains in muslin and put them in to boil for ten minutes. Make sauce of the flour and dripping, adding some of the liquor to them, and move it to the side of the fire. Take out the brains and chop them up, and add them to the sauce. Take out the turnips and mash them. Place the head on a dish, garnish with the tongue, pour the sauce over, and put the mashed turnip and other vegetables over it; serve with sippets of toast. Sheep’s Trotters. Ingredients. A gang of Trotters (four). A tablespoonful of Vinegar. One Carrot. One Onion. One ounce of Flour. Wash the trotters well in cold water, and blanch them. Put them in a stewpan with a carrot, an onion cut up, a tablespoonful