To Dress Lamb'S Head and Feet

Name: To Dress Lamb'S Head and Feet
Cuisine: American Southern
Ingredients: undefined lamb head; undefined lamb feet; undefined lamb tongue; undefined lamb heart; undefined pepper; undefined salt; undefined tomato catsup or ripe tomatoes; undefined lamb liver; undefined bacon

Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue and heart, which must be boiled with the head; split the feet in two, put them with the pieces from the head and the mince, into a pint of good gravy, seasoned with pepper, salt, and tomato catsup, or ripe tomatoes: stew it till tender, thicken the gravy, and lay the liver cut in slices and broiled over it--garnish with crisp parsley and bits of curled bacon.

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1

Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue and heart, which must be boiled with the head; split the feet in two, put them with the pieces from the head and the mince, into a pint of good gravy, seasoned with pepper, salt, and tomato catsup, or ripe tomatoes: stew it till tender, thicken the gravy, and lay the liver cut in slices and broiled over it--garnish with crisp parsley and bits of curled bacon.

Original Recipe

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