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Xii - lambs' Heads To Keep Through The Winter

This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

XII - Lambs' heads to keep through the winter. Seethe the lambs' heads and then clean them, and rub them well with Luneburg salt [rock salt]. Put them properly in a container so that the meaty sides are turned to each other, and sprinkle Luneburg salt thinly thereover so that the salt can be absorbed overnight. Then make of bay salt [sea salt] a solution so that an egg can float therein. Seeth the same solution and pour it over, then put over a [board / lid] with slight weight that can hold them down. This way you can keep feet,[callune], big intestines, liver and heart of lamb and others fresh of Beef. When you want to use it, then put it one day and night in fresh water and replace the water a few times. Then fry it.


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