Variety Meats: Lambs Head Barley by Recipe Cottage

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	Lambs Head Barley

		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 water 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.