Shote's Head

Ingredients

• 1 shote's head
• heart and liver
• feet
• tongue
• brains
• water
• onion
• parsley
• thyme
• catsup
• butter
• brown flour
• green pickle

Instructions

1. Remove the brains from the shote's head. Boil the head until quite tender, along with the feet. Cut the heart and liver from the harslet.
2. Cut all the meat from the boiled head into small pieces. Mince the tongue and chop the brains small.
3. Take some of the water the head was boiled in and season it with onion, parsley, and thyme, all chopped fine. Add any kind of catsup. Thicken the sauce with butter and brown flour.
4. Stew all the meat (head pieces, tongue, and brains) in this sauce for fifteen minutes.
5. Meanwhile, roast the heart and broil the liver.
6. Place the stewed meat mixture in the serving dish, put the roasted heart in the middle, lay the broiled liver around it, and garnish with green pickle.