tag:blogger.com,1999:blog-173263937309643922.post4353950636704763347..comments2024-03-09T06:25:33.630+00:00Comments on Neil Cooks Grigson: #333 Lamb's Head and Barley, with Brain SauceNeil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-173263937309643922.post-13224326662008766222018-04-08T20:28:01.608+01:002018-04-08T20:28:01.608+01:00I've not seen the name Powsordie before - so t...I've not seen the name Powsordie before - so thanks for that! I had a feeling that the original recipe would have used a lamb's head with the skin still on, but all one can get these days are skinned heads. I wonder why?<br /><br />Thanks for the comment!Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-52831260395415007822018-04-07T22:52:40.043+01:002018-04-07T22:52:40.043+01:00I know this article was posted a while ago but I&#...I know this article was posted a while ago but I'd just like to add a few points. Traditionally sheep's heid broth or powsowdie was made with the trotters in too, all four of them. The head should be fat and young too, good and meaty. I believe the skin and fat was also eaten from the head like a boiled ham hock. I would say one or two heads would feed one person, otherwise it's just enough for broth. Great article!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-31159607060347305232015-07-02T19:03:15.310+01:002015-07-02T19:03:15.310+01:00this is so horriblethis is so horribleAnonymoushttps://www.blogger.com/profile/10622686504557128834noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-4007305920219708492013-11-05T14:33:17.444+00:002013-11-05T14:33:17.444+00:00I am a big fan of all meats and cuts and doing pro...I am a big fan of all meats and cuts and doing projects like this just shows t all the cuts are universal. Thery have to be treated differently and they are different prices,, but they all have their own flavours and textures. It's all delicious!Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-27839490349287692162013-11-05T12:41:40.775+00:002013-11-05T12:41:40.775+00:00Brilliant! And most Americans thought Daphne Moon ...Brilliant! And most Americans thought Daphne Moon was joking when she came into Frasier's apartment with a shapeless oozing something in a bag and announced she was going to cook the great Northern English delicacy, sheep's head stew, the recipe for which she'd got from Granny Moon... <br /><br />I live in the north of England and I can assure you Granny Moon would have cooked it for real both before, during and immediately after WW2. Before 1939 there was a depression on and this was a cheap way of feeding a family. (see preceding comment from Scotland). During the war years, unfancied offal like animal heads was more freely available than heavily rationed, more favoured, cuts. Food rationing went on until 1954 in Britain. With rising prosperity that went on pretty much unchecked until 1979, offal dishes gained the stigma of "poverty food" and went out of fashion. however, with the advent of Thatcher in 1979 and years since that have seen a huge gulf growing between haves and have-nots, this sort of food has gradually been slipping back into favour again. The very well-off see it as chic cusine, and the very poor - or at least those with non-cash resources such as good extended families - are beginning to rediscover expedients like this. Lamb's heads are still pretty cheap...AgProvhttps://www.blogger.com/profile/01150969204082924148noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-88179449359446074832012-02-27T23:25:37.445+00:002012-02-27T23:25:37.445+00:00Scrapie is indeed a nasty disease, but the chances...Scrapie is indeed a nasty disease, but the chances of being infected with the prion even if there were scrapie present are tiny - it is not thought to be transmittable to humans. However you are correct in that you should make sure your sources are of good quality.<br /><br />I doubt if I will be making the recipe again anyway as it was a bit of a nightmare to prepare it, though it was good...Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-11108143175406304232012-02-27T19:02:29.187+00:002012-02-27T19:02:29.187+00:00You told us in the text why its died out Neil - no...You told us in the text why its died out Neil - not even I risk sheep's head any more although we love it. Scrapie is both hereditary within the flock and can transmit as CJD to other species that eat the brain. And to cook the prion to destruction also destroys the taste and texture of the meat. Simmering for ten minutes is not safe unless you know for a fact that your sheeps head came from a herd that has been scrapie free for many generations (because it takes years for the symptoms to show and you can be infected before it shows in the infected animal). <br />But in the days when we DID eat sheeps head - husband grad student, small baby and living in Glasgow with massive unemployment and no one wanting to hire an English sociology graduate with a small child - we used a hacksaw to take it apart and didn't just split it but also disarticulated the jaw - that way you can get two sheeps heads into the same size pot and a stronger broth. <br />Head size varies enormously with breed and age of animal - you really need a hogget rather than a lamb if you want to have enough meat for more than oneanKathrynnoreply@blogger.com