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Sheep's Ears

Meats - Offal
Historic

Sheep's ears stuffed with veal forcemeat with breadcrumb and herbs, laid one over the other and fried. "This is a pretty side dish." (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

SHEEP'S EARS. Take a dozen and a half of sheep's ears, scald and clean them very well; then make a forcemeat of veal, suet, crumbs of bread, a little nutmeg, pepper, salt, and beaten mace, parsley and thyme shred fine; mix these ingredients with the yolk of an egg; fill the ears, and lay one over the other, press them close, flour them, and fry them in clean beef dripping, of a fine brown; serve them up with gravy sauce in the dish, garnished with lemon. This is a pretty side dish.




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