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James Doak cookbook: The art of cookery, circa 1760s

Page 36

To Dress a Lambs Heade
Boil the head and pluck tender but don't let the liver be too much done take the head up hack it cross and cross with a knife grate some nutmeg over it and lay it in a dish before a good fire then grate some crumbs of bread some sweet herbs rubbd a little lemon peel peel choppd fine a little peper and salt and baste it with butter then throw a little flour over it and just before it is done do the same baste it and drudge it take half the liver and lights the heart and tongue chop them very small with 6 or 8 spoonfuls of gravy or water first shake some flour over the meat and stir it together then put in the gravy or water a good piece of butter rolled in flour a little peper and salt and what runs from the head in the dish simmer all together a few minutes and add half a spoonful of vinegar pour it into your dish lay the head in the middle on the milled meat have ready the other half of the liver all these with some slices of bacon broild and lay around the head garnish with lemons.

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To Dress a Lambs Heade Boil the head and pluck tender but don't let the liver be too much done take the head up hack it cross and cross with a knife grate some nutmeg over it and lay it in a dish before a good fire then grate some crumbs of bread some sweet herbs rubbd a little lemon peel peel choppd fine a little peper and salt and baste it with butter then throw a little flour over it and just before it is done do the same baste it and drudge it take half the liver and lights the heart and tongue chop them very small with 6 or 8 spoonfuls of gravy or water first shake some flour over the meat and stir it together then put in the gravy or water a good piece of butter rolled in flour a little peper and salt and what runs from the head in the dish simmer all together a few minutes and add half a spoonful of vinegar pour it into your dish lay the head in the middle on the milled meat have ready the other half of the liver all these with some slices of bacon broild and lay around the head garnish with lemons.