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Sheep's Head:

Quarter the head, cover with boiling water, and boil gently till tender. Remove the bones and put the meat, tongue, etc., on a dish. Pour over a little egg and milk. Scatter breadcrumbs liberally on top, and slip into
the oven for quarter of an hour. Pound the brains, and with the remainder of the egg mix some milk and flour to the consistency of butter. Drop in spoonfuls into deep boiling fat. Serve as garnish with slices of lemon, hard- boiled eggs and gravy made from the liquor, which also serves as stock and makes excellent potato soup.

Yuk!!!!!
Stephanie.

No thank you.

Have you seen the program on TV this last couple of weeks. They were sampling some of Mrs Beetons recipes....can't think what it is called!

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Mel

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My fathe-in-law used to cook sheep's heads for his dog. They absolutely stunk.

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Maureen
If you can't fight, wear a big 'at

Cant say I have seen that programme Mel, but I have an old Mrs Beeton cookery book, it has some lovely old pictures in to, showing household items of years gone by, e.g Mangle, copper posser, cinder sifter. It is a lovely old book, I have just opened it now and it smells old and musty, it is in quite good nick though, it was an hand me down from my Gran.

Stephanie.

Lyndon says it was called something like 'Supersize me goes 70's'. Should be on iplayer

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Mel

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Another yummy receipe.

Sheeps Trotters for the Invalid:

Ingredients.
sheeps trotters
seasoning
milk
knob of butter

Method.
Put the trotters into a pan side by side. Add milk to half cover, season and add a knob of butter. Simmer gently until the meat falls from the bones (approximately twenty minutes). Serve with mashed potato or by themselves.

Dont know about for the invalid, this would kill me off
Stephanie.

This sounds like one for Desperate Dan:

Steak and Cow-Heel Pie:

Ingredients.
1 cow-heel
seasoning
pastry as required
1Lb shoulder steak
stock or water.

Method.
Cut meat fairly small. Joint the cow-heel, and put all into a deep pie dish. Season and cover with stock or water. Cover and cook in a slow oven for three to four hours. Pour off some of the liquid to thicken for gravy. Cover with a thick short crust and serve with mashed potato and green vegetables.

Our rellies used to eat all this kind of stuff, no wonder they died young.
Stephanie.

Dare I admit to having had steak and cowheel pie years ago, and dare I admit it was very good

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Gloria

I'd be dangerous with a brain.

Were the horns sticking out of the pie, just like Desperate Dan's pies.

Stephanie.

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Gloria

I'd be dangerous with a brain.

Stephanie, I think I have the same book, Mrs. Beeton's Everyday Cookery. It was given to me when I lived in England and I brought it with me when we left. It has wonderful chapters on Duties of the Cook, Kitchen maid, and Scullery maid, Organization of the Kitchen, Management of the Servants, Laundry work. And it was work.

The cover is falling apart, but from age, not use. It's interesting to dip into, and read recipes for pigeon cutlets with espagnole sauce, partridge escalopes, Oxford John, pig's feet and ears fricasseed, or brain and tongue pudding. There's also a chapter on The Art of Using Up. It seems very little was wasted.

Joan

Same one that I have Joan and in the same state by the sounds of it.
My copy belonged to Nans sister, it was awarded to her for good attendance of the Temperance Society in October 1903.
I like to flick through it from time to time but nothing has appealed to me enough to try it yet....maybe one day?

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Mel

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