See Sheep's Head (No. 324). This will take half the time to cook.

337. Lamb's Head With Hollandaise

If you want it very white, make stock as for sheep's feet, put it to stew when done, lay on dish with about twelve new potatoes (boiled) round it, pour over some cream sauce (No. 280), and serve.

338. Lamb's Head, With Brain Or Liver

Blanch the brain or liver, and mince them as for sheep's head, introducing only the yolk of an egg; mix with a little milk, stir in quick, add a tablespoonful of chopped parsley, the juice of half a lemon, lay it on the dish with the head over, and serve.