To Dress a Sheep’s Head

Preparation info

    • Difficulty


Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

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The head, after singeing, should be boiled long and gently, as for Powsowdie (q.v.) along with the trotters. It is then split and laid flat in a large ashet, with the trotters around it, the tongue, sliced, and, if liked, balls of yolk of egg. The dish is garnished with sliced vegetablescar