To Dress a Sheep's Head is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a sheep's head boiled with vegetables until tender and which is served in a bowl with the stock that's thickened with oatmeal. The full recipe is presented here and I hope you enjoy this classic British version of: To Dress a Sheep's Head.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO DRESS A SHEEP'S HEAD.
742. INGREDIENTS.—1 sheep's head, sufficient water to cover it, 3 carrots, 3 turnips, 2 or 3 parsnips, 3 onions, a small bunch of parsley, 1 teaspoonful of pepper, 3 teaspoonfuls of salt, 1/4 lb. of Scotch oatmeal.
Mode.—Clean the head well, and let it soak in warm water for 2 hours, to get rid of the blood; put it into a saucepan, with sufficient cold water to cover it, and when it boils, add the vegetables, peeled and sliced, and the remaining ingredients; before adding the oatmeal, mix it to a smooth batter with a little of the liquor. Keep stirring till it boils up; then shut the saucepan closely, and let it stew gently for 1-1/2 or 2 hours. It may be thickened with rice or barley, but oatmeal is preferable.
Time.—1-1/2 or 2 hours. Average cost, 8d. each.
Sufficient for 3 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
1 sheep's head, skin removed
3 carrots, scraped and sliced
3 turnips, peeled and sliced
3 parsnips, peeled and sliced
3 onions, peeled and sliced
1 bunch of parsley
1 tsp freshly-ground black pepper
3 tsp sea salt
115g oatmeal
Method:
Clean the head thoroughly then place in a large bowl of warm water to soak for 2 hours (this will get rid of the blood). Transfer to a saucepan then pour over enough cold water to cover the head.
Bring to a boil then add the vegetables, parsley, black pepper and salt. Return to the boil then take a little of the pan liquid and mix with the oatmeal to a smooth batter. Whisk this batter back into the pan.
Return to a boil, stirring constantly, then cover the pan with a tight-fitting lid and stew gently for about 160 minutes.
Place the head in a large bowl, pour over the stock and serve.
