tina (09/02/82)
1 sheep's head, 2 ozs. rice, 1 turnip, 1 carrot, 1 onion, 4 sticks celery, parsley, pepper and salt, brain sauce, 1/2 oz. fat. Skin and split the head in half, take out the brains and wash them, tie in a cloth and cook in boiling salted water for 10 minutes, saving these for the sauce. Take out the eyes and the inside bones of the nostrils and soak in salted water for 1 hour. Put the head and tongue into a saucepan, cover with water, simmer for 1 hour, skim thoroughly. Peel the vegetables and add them with herbs and rice to the head and cook for another hour; in the meantime make the brain sauce. To dish, remove the flesh from the head, lay in the centre of a hot dish, coat with the brain sauce and garnish with the vegtables placed round and the tongue cut into strips. Serve with sippets of toast. The Nautical Cookery Book - for the Use of Stewards and Cooks of Cargo Vessels - by C. H. Atkinson.