A pressing preparation. I remember my Mother talking to a sheep’s head. Letter to the Delegraph. With acknowledgment.

“SIR – Cooking a sheep’s head (Letters, November 4) may well be a Norwegian speciality but it was also popular in Birmingham in the early 1950s, when meat was still rationed.

I remember my mother returning from the meat market on a Saturday evening with this delicacy. The brains would be removed and soaked in salt water overnight to remove the blood. They were then poached and served on toast. The rest of the head was cooked to remove the meat, which was used to overfill a basin and covered with a saucer, weighted with a flat iron, producing a pressed meat.

This supplied sandwiches for the following week. Nothing wasted.

David Law
Salisbury, Wiltshire”