Lamb in England is good in all seasons, and of great resource in Cookery, as every part of it may be used in many different ways, where variety of dishes are required. It ought to be fat and very white. The Fore-quarter is of more use than the Hind one in the number of dishes.

Tête D'aigneau A La Plucbe Verte - Lamb's Head With A Pale Green Sauce

Cut the Chops of one or two Lamb's Heads to the Eyes; scald them in hot Water, and give them a boil in a fecond; then put them into a Stew-pan upon thin slices of Lard, a little Broth and white Wine, a faggot of sweet Herbs, a clove of Garlick, Salt, and whole Pepper; when boiled enough, sift the Broth, and reduce it to the consistence of a Sauce, adding a little Butter rolled in Flour, and a middling quantity of Parsley chopped fine: Make a Liaison, and serve upon the Heads.

Tête D'aigneau A La * Mordienne - Lamb's Head, A La Mordienne

Prepare one or two Lamb's Heads as the preceding; scald them well, then put them into a Stew-pan much of their own bigness, upon thin slices of Lard, with half a Lemon, sliced and peeled, and Broth; simmer on a slow fire, and make a Sauce after this manner: Simmer a slice of Ham, with two spoonfuls of Oil, a faggot of Parsley, green Shallots, one clove of Garlick, a little Basil, two Cloves, chopped Mushrooms, Consomme, and a glass of white Wine; reduce to the Consistence of a Sauce; take out the faggot, sift and skim the Sauce, and serve upon the Head.

* The Name Of The Inventor.

Tête D'aigneau De Plusieurs Façons. Lamb's Head In Different Manners

Always scald the Heads very clean first; then boil them in Broth, with Verjuice-Grapes, if in season, or Lemon Slices, Salt, and Pepper, a faggot of sweet Herbs, two Cloves, Thyme, and Laurel; when done, open the Brains, and serve with a Sauce made with one or two spoonfuls of Verjuice, or Lemon in proportion, a little Cullis, chopped Parsley, a bit of Butter and Flour, Pepper and Salt, and a little Nutmeg: Make a Liaison and serve upon the Heads. You may also serve them with a Spanish or Italian Sauce, Truffles, or Mushrooms; (which you will find in Sauce Articles) or with any other you think proper.

Tête D'aigneau Au Pontife. Lamb's Head, Pontiff Sauce

Chop some Mushrooms, and cut some fat Livers into dice; put these into a Stew-pan with a little Cullis, a glass of white Wine, a faggot of sweet Herbs, one chopped Shallot, a very little Basil, Pepper and Salt, and a bit of Butter; when this is done, take one or two Heads three parts boiled; cut the Tongues into dice, which mix with the Sauce; take out the Brains, and instead thereof, put in the before-mentioned Ragout, which you cover over with the Brains; slash the Heads, and baste them over with a little of the Sauce, Bread Crumbs, and melted Butter; give them colour in the oven, or with a salamander, and serve under them a Sauce an Pontife, which you will find in Sauce Articles.

Tête D'aigneau A La Conde. Lamb's Head Condé Fashion

Braze one or two Heads in a white Braze, and serve with a Sauce made with Verjuice, two Yolks of Eggs, scalded Parsley chopped, coarse Pepper, a pat of Butter, a little Cullis, Salt, and Nutmeg; make a Liaison without boiling, and serve upon the Brains.