Method.—See that the head has been properly prepared by the butcher, and the nostrils removed.
Soak it well in salt and water, and wash it carefully.
Cut out the tongue, remove the brains, and tie the head into shape with a piece of string.
Put it and the tongue into a saucepan of boiling water, and simmer it from three to four hours.
A quarter of an hour before it is cooked, put in the brains tied in muslin.
To make a sauce for it, melt the butter or dripping in a small stewpan.
Mix in the flour smoothly.
Pour in one pint of the broth from the sheep's head.
Stir and cook well, adding pepper and salt to taste a few drops of lemon juice, or one teaspoonful of vinegar.
44 Lastly, add the brains, chopped small.
For serving, put the head on a hot dish.
Remove the string, and pour the sauce over.
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