_Method._--See that the head has been properly prepared by the butcher, and the nostrils removed.
Soak it well in salt and water, and wash it carefully.
Cut out the tongue, remove the brains, and tie the head into shape with a piece of string.
Put it and the tongue into a saucepan of boiling water, and simmer it from three to four hours.
A quarter of an hour before it is cooked, put in the brains tied in muslin.
To make a sauce for it, melt the butter or dripping in a small stewpan.
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.
Remove the string, and pour the sauce over.
_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.
_Ingredients_--1 sheep's liver. 1 lb. of fat bacon. 1 pint of hot water. Some flour. Pepper and salt.
_Method._--Cut the bacon into slices, and remove the rind.
Cut the liver into slices, and dip them in flour.
Fry the bacon in a frying-pan, then remove it, and fry the liver in the bacon fat, adding a little dripping, if necessary.
When the liver is cooked, place it on a hot dish; dredge the pan with about half an ounce of flour.
Then pour in one pint of boiling water, stir and boil for one or two minutes; adding pepper and salt to taste.
Place the liver in a circle in the middle of a hot dish.
Put the bacon round it, and strain the gravy over it.
_Ingredients_--1½ lb. of pigs' fry. 3 lb. of potatoes. 1 onion. 1 apple. A little sage. Pepper and salt.
_Method._--Boil the potatoes until half-cooked.
Grease a pie-dish, and put a layer of sliced potatoes at the bottom.
Sprinkle it with some of the onion, apple, and powdered sage, pepper, and salt.