Seasonable at any time.
SINGED SHEEP'S HEAD.—The village of Dudingston, which stands "within a mile of Edinburgh town," was formerly celebrated for this ancient and homely Scottish dish. In the summer months, many opulent citizens used to resort to this place to solace themselves over singed sheep's heads, boiled or baked. The sheep fed upon the neighbouring hills were slaughtered at this village, and the carcases were sent to town; but the heads were left to be consumed in the place. We are not aware whether the custom of eating sheep's heads at Dudingston is still kept up by the good folks of Edinburgh.
TOAD-IN-THE-HOLE (Cold Meat Cookery).
743. INGREDIENTS.—6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few slices of cold mutton, pepper and salt to taste, 2 kidneys.
Mode.—Make a smooth batter of flour, milk, and eggs in the above proportion; butter a baking-dish, and pour in the batter. Into this place a few slices of cold mutton, previously well seasoned, and the kidneys, which should be cut into rather small pieces; bake about 1 hour, or rather longer, and send it to table in the dish it was baked in. Oysters or mushrooms may be substituted for the kidneys, and will be found exceedingly good.
Time.—Rather more than 1 hour.
Average cost, exclusive of the cold meat, 8d.
Seasonable at any time.
BREAST OF LAMB AND GREEN PEAS.
744. INGREDIENTS.—1 breast of lamb, a few slices of bacon, 1/4 pint of stock No. 105, 1 lemon, 1 onion, 1 bunch of savoury herbs, green peas.