Sheep's Head au gratin.
- Ingredients—1 sheep's head.
- 2 tablespoonfuls of bread crumbs.
- ½ oz. of butter.
- 1 teaspoonful of chopped parsley.
- 1 teaspoonful of dried and powdered herbs.
- Lemon juice.
- Pepper and salt.
Method.—Boil the sheep's head according to the directions in preceding recipe.
When cooked, lay it on a greased baking-sheet.
Sprinkle over it the crumbs, parsley, and herbs, adding a few drops of lemon juice; pepper and salt.
Put the butter in little pieces about the head, and brown it in a quick oven or before the fire.
Serve with the brain sauce given in the foregoing recipe.