Baked Sheep's Heads Recipe

Buy a couple of sheep's heads, get the butcher to split them for you,

place them in an earthen baking-dish, with two ounces of dripping, some

chopped shalots, thyme, bay-leaf, winter savory, pepper and salt, and a

good pinch of allspice; moisten with a quart of cider, or water, strew a

coating of bread-raspings all over the surface of the heads, and bake

them for two hours.

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