Escalopes of Sheep’s Head from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Bone the head, remove the brains and tongue, and put both in salt and water for a day or two, changing the water about twice a day; put the head in a cloth, place it in a saucepan, cover it with co...
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Cooking tools:
- Chef's knife
- Mixing bowl
- Cloth
- Saucepan
- Stove
Ingredients
- mutton broth
- trimmings
- watercress
- salt
- tongue
- water
- turnip
- herbs
- thyme
- parsley
- cold water
- onions
- carrot
- celery
- eschalot
- bayleaf
- peppercorns
- mignonette pepper
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