Head and feet of sheep in a vinegar sauce
This recipe is from my copy of "Rayess' art of Lebanese cooking" - George N. Rayess - 1966 (translated), that I picked up at the second-hand book store in the National Trust cafe at Plas Newydd Country House and Gardens.
The book is a great reminder of how food was prepared in the past. A great source of inspiration, though I don't think I'll be making this recipe.
Head and feet of sheep in a vinegar sauce | |
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Rayess' art of Lebanese cooking | |
Servings: | Serves 6 |
Calories per serving: | 400 |
Ready in: | 6 hours |
Prep. time: | 2 hours |
Cook time: | 4 hours |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 12th April 2013 |
Best recipe reviewNot for me... 1/5 Sounds nasty - you can try it if you want! |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- Head of one sheep and eight feet
- 5 Cloves of garlic mashed with salt and dried mint
- 1 tablespoon salt
- 4 oz very sharp vinegar
Method
- Put the head and feet in boiling water for one minute
- Take out and scrape with a sharp knife until all hair and fuzz is removed
- Singe head and feet over a low flame turning them all around until all fuzz is burnt
- Cut the head in two pieces
- Strike hard on the nose to bring out what is inside it
- Split the hooves and remove hair sack and clean all over with cold water
- Rub it with salt and wash with soap and finally rub with rose water
- Place in a large pot and cover with cold water to which salt is added
- Boil first over a high heat until scum appears. Skim carefully
- Reduce heat to medium and cook until contents are done
- This requires about four hours
- Make the sauce by mashing the garlic in salt and mint to the vinegar and mix well
- Serve the meat in one dish and the sauce in another
- serve some of the broth in which the head and feet were cooked
Note: Instead of rose-water you may rub the head and feet with pieces of onion or with flour and lemon juice
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