Pour in one pint of the broth from the sheep's head.
Stir and cook well, adding pepper and salt to taste a few drops of lemon juice, or one teaspoonful of vinegar.
Lastly, add the brains, chopped small.
For serving, put the head on a hot dish.
Remove the string, and pour the sauce over.
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.