The Epicure's Almanac or Diary of Good Living
December 23rd : LAMBS HEAD Fry etc
As every part of house lamb is considered somewhat dainty at this season, I recommend that the head be split in half, cleaned, and, as well as the fry, rubbed over with finely powdered bread crumbs, mixed sweet herbs, a little mace, Cayenne, and salt, beat up in a couple of eggs, then fried in fresh butter, and sent to table garnished with crisp parsley.