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Lamb's Head and Barley with Brain Sauce

The recipe uses Imperial measure (measure by weight, not volume
and a pint = 20 ounces)

1 lamb's head
salt, pepper
bouquet garni, including winter savory
onion, stuck with 3 cloves
2 carrots, halved
1 parsnip, halved
1 small turnip
1 leek
250g (8 oz) pearl barley
30 g (1 oz) butter
30 g (1 oz) flour
150 ml (1/4 pt) milk
Rolls of bacon, grilled
lemon wedges

Ask the butcher to clean and split the head, being careful to remove
the brain. Soak the head in cold salted water for an hour. Rinse
it, and put it into a cooking pot with enough water to cover.
Bring slowly to a boil and skim it. Add seasonings, herbs,
vegetables, and pearl barley. Cook for about 1 1/2 hours at a
steady simmer, until the meat comes easily away from the bones.

Meanwhile soak the brain in cold salted water for 30 minutes, and
remove the membrane that covers it. Spoon out a large ladleful of
stock from the lamb's head and cook the brain in it. Drain and
chop it. Make a sauce by melting the butter, stirring in the flour
and moistening the roux with the milk, and enough lamb stock to
produce a thick but not pasty sauce. Stir in the chopped brains,
parsley and correct seasonings. Add a squeeze of lemon juice.

Extract the lamb's head from the pot. Discard the bones and dice
the meat. Arrange the pieces on a serving dish with the bacon
rolls and lemon wedges. Put the sauce into a sauceboat. With a
perforated spoon, remove some of the pearl barley and put it around
the meat. Serve hot.


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