Head and feet of sheep in a vinegar sauce

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Rayess' art of Lebanese cooking

Head and feet of sheep in a vinegar sauce - about this recipe

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.

Ingredients

• 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

1. Put the head and feet in boiling water for one minute
2. Take out and scrape with a sharp knife until all hair and fuzz is removed
3. Singe head and feet over a low flame turning them all around until all fuzz is burnt
4. Cut the head in two pieces
5. Strike hard on the nose to bring out what is inside it
6. Split the hooves and remove hair sack and clean all over with cold water
7. Rub it with salt and wash with soap and finally rub with rose water
8. Place in a large pot and cover with cold water to which salt is added
9. Boil first over a high heat until scum appears. Skim carefully
10. Reduce heat to medium and cook until contents are done
11. This requires about four hours
12. Make the sauce by mashing the garlic in salt and mint to the vinegar and mix well
13. Serve the meat in one dish and the sauce in another
14. 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