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📝 Description
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🥘 Ingredients
1 sheep's head, sufficient water to cover it, 3 carrots, 3 turnips, 2 or 3 parsnips, 3 onions, a small bunch of parsley, 1 teaspoonful of pepper, 3 teaspoonfuls of salt, 1/4 lb. of Scotch oatmeal.
👨🍳 Method
Clean the head well, and let it soak in warm water for 2 hours, to get rid of the blood; put it into a saucepan, with sufficient cold water to cover it, and when it boils, add the vegetables, peeled and sliced, and the remaining ingredients; before adding the oatmeal, mix it to a smooth batter with a little of the liquor. Keep stirring till it boils up; then shut the saucepan closely, and let it stew gently for 1-1/2 or 2 hours. It may be thickened with rice or barley, but oatmeal is preferable.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at dressing a sheep's head this week, a recipe that's as much a journey into the past as it is a culinary adventure. I expected a rustic, hearty dish, but what surprised me was the delicate, almost sweet flavour the oatmeal batter imparts to the broth. It's a subtle detail that elevates the humble sheep's head to something rather special. This recipe is a treasure for the comfort-seeker, the person who craves a bowl of warmth and history on a chilly evening. It's a slow-cooked, simmered affair that fills the kitchen with a aroma that's uniquely old-fashioned. I found the result to be a deeply satisfying, nourishing dish that's perfect for a long winter's night. Serve it with crusty bread to soak up every last drop of the broth.
