Escalopes of Sheep’s Head

Escalopes de Tête de Mouton


Bone the head, remove the brains and tongue, and put both in salt and water for a day or two, changing the water about twice a day; put the head in a cloth, place it in a saucepan, cover it with cold water, add two or three sliced onions, carrot, little celery and turnip, bunch of herbs, such as thyme, parsley, bayleaf, a few peppercorns, and a little salt; bring to the boil, skim the water, and let it simmer gently for about three hours. When cooked remove the cloth, put the head flat on a dish, season it with a little mignonette pepper, salt, finely chopped eschalot, and parsley; put another dish on the top with a weight on it, and let it remain in press till cold; cut it in pieces about two inches long by half an inch wide, dip these in frying batter, and fry in boiling fat till a pretty golden colour; dish up in a round, and garnish with fried parsley or watercress.

The brains and tongue can be used for other dishes (see Recipes), and the trimmings as in last recipe. The liquor in which the head was boiled will do for stock for mutton broth.