To stew a Lambs Head

Preparation info

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a lambs head, cleave it, and take out the brains, wash and pick the head from the slime and filth, and steep it in fair water, shift it twice in an hour, as also the appurtenances, then set it a boiling on the fire with some strong broth, and when it boils scum it, and put in a large mace or two, some capers, quarters of pears, a little white wine, some gravy, marrow, and some marigold flowers; being finely stewed, serve it on carved sippets, and broth it, lay on it slic’t lemon, and scalded gooseberries or barberries.