This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 lamb's head
2 teaspoons salt 1 onion, sliced
1 carrot, sliced
6 bacon slices, fried
3 slices lemon
2 cups (1 pt.) white sauce
2 tablespoons chopped parsley
If carefully prepared in the following manner a lamb's head makes a delicate dish almost equal to calf's head. Wash head thoroughly, cut open, place in a saucepan, cover with cold water and bring to the boil. Pour off water, and substitute fresh hot water; bring to boiling point; skim well and add salt, onion, and carrot. Simmer two and one half to three hours. Drain and place on hot dish. Add parsley and one tablespoon lemon juice to white sauce, bring to a boil, and pour over head. Garnish with bacon and lemon slices.
Brain sauce may be served separately, but it is not necessary.
1 shoulder or neck mutton
1 bunch celery, diced
1 carrot, sliced
2 leeks, diced
1 turnip, diced
1 bunch herbs
1 teaspoon whole white peppers
Tie meat in clean cloth, place in saucepan with enough boiling water to well cover it, add salt to taste, vegetables, and whole white peppers; bring to the boil, skim well, and then simmer very gently for two and one half to three hours, according to size of meat. Take up meat and remove cloth, place meat on hot platter, strain a little of the gravy round and garnish with the vegetables. Serve hot with caper sauce in a sauceboat.
The liquor can be used for soups.
Leg of mutton may be cooked in the same way.
3 pounds steak or top of round
1 teaspoon salt Red pepper
2 tablespoons (1 oz.) butter substitute
1 tablespoon flour or cornstarch
2 cups (1 pt.) stock or water
1 bunch herbs
2 onions, chopped 2 carrots, sliced
1 turnip, sheed
Season meat with salt and red pepper, and put it into a saucepan with butter substitute, cover pan, and fry fifteen minutes; then sprinkle in flour or cornstarch, and shake pan well to prevent steak sticking to the bottom, add water or stock, bring to the boil, skim well, add herbs and onions. Cook one hour, then add vegetables, and cook thirty minutes longer. Replenish by more boiling water or stock as it reduces. When cooked, dish on hot platter, strain gravy round, and serve hot. One peeled and sliced tomato is a good addition.
1 cup (1/2 pt.) dried beans 1 1/2 pounds pickled pork
2 tablespoons (1/2 oz.) flour or potato flour
1/2 teaspoon pepper
3 tomatoes, skinned and sliced
3 onions, sliced
Wash beans, cover with cold water, and soak overnight. Next day drain and put them into a saucepan with fresh cold water, cook them gently one hour, then place half of them in a greased fireproof dish. On top lay pork and cover with remainder of beans. Thicken water in which beans were cooked with flour, add pepper, and pour over pork and beans, which should be just covered. On top place slices of tomato, and on these lay very thin slices of onion. Cover closely and cook in oven or on top of stove for about three hours. When space permits, potatoes in quarters may be laid on top forty minutes before serving. When flavor of tomato is disliked, a bouillon cube should be mixed with the liquid before thickening it with flour.