To dress a Lamb’s Head

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Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Boil the Head and Pluck tender, but don’t let the Liver be too much done; take the Head up, hack it cross and cross with a Knife, grate some Nutmeg over it, and lay it in a Dish before a good Fire; then grate some Crumbs of Bread, some Sweet Herbs rubb’d, a little Lemon-peel chopp’d fine, a very little Pepper and Salt, and baste it with a little Butter; then throw a little Flour over it, and just before it is done do the same, baste it and drudge it: Take Half the Liver, the Lights, the Heart and Tongue, chop them very small, with six or eight Spoonfuls of Gravy or Water; first shake some Flour over the Meat, and stir it together, then put in the Gravy or Water, a good Piece of Butter rolled in a little Flour, a little Pepper and Salt, and what runs from the Head in the Dish; simmer all together a few Minutes, and add Half a Spoonful of Vinegar, pour it into your Dish, lay the Head in the Middle on the Mince-Meat, have ready the other Half of the Liver cut thin, with some Slices of Bacon broil’d, and lay round the Head. Garnish the Dish with Lemon, and send it to Table.