Lambs head and mince.

Scald the head, take off the hair; parboil it with the pluck ; divide the head and take out the brains ; mince the heart and lights, also an onion ; put it into a saucepan with a little gravy thickened with butter and flour, add a little salt and pepper , cover the pan closely and let it stew an hour.
rub the head with the yolk of an egg , beaten up , and strew over it finely grated bread mixed with salt and pepper and boiled minced parsley ; stick bits of butter here and there , and brown it in a dutch oven.
Cut the liver in pieces and fry it in butter ; make the brains into cakes.
serve the head upon the mince and garnish with the liver and brain cakes.

BRAWN.

1 Pickled pigs head ; 1 large onion ; 8oz chopped carrot ; 8oz chopped turnip ; salt ; peppercorns ; 1 hard boiled egg and a bunch of herbs including sage!
Right then!! Chop off the ears then remove the brains and all the gristle from the head. ( it sounds like a Liverpool beauty clinic) Then cook the head and severed ears in stock with the carrot and turnip and the peppercorns and herbs for 3 hours or more until the meat is falling off the head!  you will have to scald and strip the hair off the ears first (same clinic does pretty much that as well) Strip off the meat while its warm and then chop it up .Strain off the liquor and set aside to chill so you can lift off the fat! then put on to boil to  reduce by half . Garnish the bottom of a brawn tin or cake tin with chopped egg white , Chop the hairless ears and mix with the meat then  pack it in tightly and pour over  the concentrated head stock , there should then be a kind of glutinous meat "porrage" Put a weight on it and set in a fridge to chill well down! Eat with brown bread and butter! Dijon mustard is a great accompaniment! So is Piccalilli.