Stuffed Sheep's Head

Name: Stuffed Sheep's Head
Cuisine: Spain
Ingredients: 1 sheep or lamb head; ground veal; salt pork or bacon; garlic; parsley; bread crumbs; eggs; salt; pepper; lemon; manteca (lard); bread soup base

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

1 sheep or lamb head
ground veal
salt pork or bacon
garlic
parsley
bread crumbs
eggs
salt
pepper
lemon
manteca (lard)
bread soup base

Instructions

Split the sheep or lamb head lengthwise down the middle. Clean it thoroughly. Prepare a picadillo (forcemeat) by combining the ground veal, diced salt pork, minced garlic, minced parsley, bread crumbs, and beaten eggs. Season the mixture well with salt and pepper. Fill the cavity of the head halves with this picadillo. Tie the head halves back together. Rub the exterior of the head with lemon and manteca (lard). Pour a bread soup (sopa de pan) into a baking dish and place the stuffed head in it. Bake in the oven until cooked through.