View source for Head and feet of sheep in a vinegar sauce

Name: Head and feet of sheep in a vinegar sauce
Prep time: 2 h
Cook time: 4 h
Total time: 6 h
Yield: 6
Cuisine: North African
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
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{{#seo:
|title=Head and feet of sheep in a vinegar sauce a meat recipe
|titlemode=replace
|keywords=#headandfeetofsheepinavinegarsauce #vinegar #garlic #mint #sauce #sheep #split #broth #flour #rosewater #mashed 
|hashtagrev=032020
|description=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
}}
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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.
{{Template:CookTools}}
{{recipesummary
|TotalCalories = 2400
|PortionCalories = 400
|DatePublished=12th April 2013
|Author=JuliaBalbilla
|ImageComment=Rayess' art of Lebanese cooking
 |Servings = Serves 6
 |Difficulty = 2
 |TotalTime = 6 hours
 |PrepTime = 2 hours
 |CookTime = 4 hours
|Image = [[Image:Head and feet of sheep in a vinegar sauce recipe.jpg|200px|alt=Electus]]

}}
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<span class="review"><span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Not for me...</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">1</span>/5</span>

<span class="reviewDesc">Sounds nasty - you can try it if you want!</span>
 
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span>
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</table>

{{RecipeIngredients
| Head of one [[Sheep|sheep]] and eight feet
| 5 Cloves of [[garlic]] [[Mashed|mashed]] with [[Salt|salt]] and [[Dried|dried]] [[Mint|mint]]
| 1 tablespoon [[Salt|salt]]
| 4 oz very sharp [[Vinegar|vinegar]]
}}
===Method===
{{RecipeMethod
| Put the head and feet in [[Boiling|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|salt]] and wash with soap and finally rub with [[Rose water|rose water]]
| Place in a large pot and cover with cold water to which [[Salt|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|sauce]] by [[Mashing|mashing]] the [[garlic]] in [[Salt|salt]] and [[Mint|mint]] to the [[Vinegar|vinegar]] and mix well
| Serve the [[Meat|meat]] in one dish and the [[Sauce|sauce]] in another
| serve some of the [[Broth|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|onion]] or with [[Flour|flour]] and [[Lemon juice|lemon juice]]''
{{RecipeLine}}
[[Category:Recipes]]
[[Category:North African recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Lamb recipes]]
[[Category:Meat recipes]]
[[Category:Mutton recipes]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

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