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Classic
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page 134
This roasting is done also without first boiling the lamb, but the style
described above guarantees better results.
Serve this roast in whole, well garnished, with proper and fancy vegetables. Use
its own gravy with it.
12. ROAST HEAD.
KELLEH FOUROUN.
Ingredients:
Head........................ 1, of sheep, lamb, or calf.
Butter ............................... 1/2 tablespoonful.
Lemon ............................................... 1.
Salt and pepper, to taste.
Method:
Skin the head, wash well, rub slightly with the butter, and after seasoning it
with salt in a deep flat pan, place in a moderately hot oven, until well
roasted. During the process of roasting rub the head with the lemon or the juice
of onion with the aid of a brush.
Sometimes the head is boiled first for 20 to 25 minutes, and then roasted in
oven, but either way is satisfactory.
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