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 of one sheep and eight feet
- 5 Cloves of garlic mashed with salt and dried mint
- 1 tablespoon salt
- 4 oz very sharp vinegar
- 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
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