Taken from .....THE CHARLES DICKENS COOKBOOK ...1982 edition...
This is a brilliant dish and very relevant today....
Clean the head and split it to accomodate it in a saucepan.
Soak the head in cold salted water to remove the blood.
Drain.
Place the head in a saucepan and cover with col water.
Bring to the boil and skim the surface well.
Add 3 whole carrots , 2 whole parsnips , 2 whole turnips , 2 large onions which should be sliced .
Add a bunch of parsley , roughly chopped.
Season with salt and pepper .
Stir until the liquid comes to the boil again ...simmer for 3 hours or until the meat is tender
Add 60 gm of oatmeal which serves to thicken the liquid .
If you require a thicker juice add more oatmeal in the last hour of cooking .
Remove the head from the saucepan and take the meat off it .
Chop the brains , skin and slice the tongue .
Keep hot .
Serve the meat surrounded by the vegetables and some of thickened liquid.
This is a brilliant dish and very relevant today....
Clean the head and split it to accomodate it in a saucepan.
Soak the head in cold salted water to remove the blood.
Drain.
Place the head in a saucepan and cover with col water.
Bring to the boil and skim the surface well.
Add 3 whole carrots , 2 whole parsnips , 2 whole turnips , 2 large onions which should be sliced .
Add a bunch of parsley , roughly chopped.
Season with salt and pepper .
Stir until the liquid comes to the boil again ...simmer for 3 hours or until the meat is tender
Add 60 gm of oatmeal which serves to thicken the liquid .
If you require a thicker juice add more oatmeal in the last hour of cooking .
Remove the head from the saucepan and take the meat off it .
Chop the brains , skin and slice the tongue .
Keep hot .
Serve the meat surrounded by the vegetables and some of thickened liquid.
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