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sheep's Head


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Sheep's Head. Get a sheep's head and wash it thoroughly, cook it well and, if you are able to remove all of the bones, do so; then cut up all the meat, beat it up finely and put it in a pot; then, when it is almost all cooked, get parsley, mint, marjoram and finely chopped onion and put them together in the pot; get spices, eggs, broth, bread moistened in broth, and liver, grind and mix these things together and put them into the pot away from the fire, and boil it until everything is well cooked; then take it off the fire and make up the dishes with spices on top.

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