WHAT ABOUT THIS: ‘Sheep’s head as an economical and nourishing dish does not get anything like the consideration it deserves.  Properly boiled, it will make a delicious and plentiful dinner for a fairly large family, while the water in which it is cooked will give stock for almost a week’s supply of soup. Many people consider the brains a great delicacy.

TO COOK THE HEAD.    Steep the head in plenty of cold, salted water for a couple of hours and wash out all the blood.  Remove the brains and tongue.  Tie the head in muslin, put it into a large saucepan and well cover with cold water.  Bring slowly to the boil, and simmer gently for three hours, skimming occasionally.  If you wish to have soup to serve before the head, add a few herbs and a dessert-spoonful of pearl barley, when you put the head in the pot, and half an hour or so before the head is cooked, add come diced vegetables – carrots, a little turnip, and sliced onions.  Take out the head and remove the muslin (the idea of the muslin is to prevent the small sharp bones from mixing with the stock or soup) and serve with a good parsley sauce.  If you have boiled the head without the addition of vegetables, etc., pour the liquid into a delph basin and when cold remove any fat and use the stock as a foundation for various soups during the week.

THE BRAINS.  Tie the brains in muslin and par-boil in slightly salted water, then roll in egg and breadcrumbs or just coat with a batter and roll in breadcrumbs.  Fry to a golden brown and serve with toast’. (1942).