To be cooked in exactly the same way as pig's brains. (See Pig's Brains).

Baked Sheep's Head

Split open the head, and remove the tongue and brains. It is generally best to soak the head after this in a little warm salt and water. Tie the two halves together, and bake the head in the oven for about a couple of hours, basting with butter or dripping. Potatoes, cut up, can be baked with it. Boil the tongue separately, and make some brain sauce by boiling the brains, then mashing them up with a teaspoonful of mixed sweet herbs (see Herbs) and some butter, pepper and salt. Stir these brains over a gentle fire for some little time in a stewpan. Place the brains round the tongue, and serve in a separate dish from the head.

Sheep's Head Soup

Split open a sheep's head, and remove the tongue and brains, which will make a separate dish. (See Sheep's Head.) Stew the head in three pints of No. 3 Stock (see No. 10), and boil with it a tablespoonful of pearl barley, thoroughly washed. Add extract of meat. Season with pepper and salt. When the head has been stewed for a couple of hours, the meat will easily come off the bone. The bones, of course, should be removed, and the meat served in the soup. Rice may be substituted for barley, and a little chopped parsley can be added to the soup, if liked. The soup may also be slightly thickened with corn-flour. Carrot and turnip may also be served in the soup, cut up into dice.