Goat Head Conversations
Recently on the Yahoo Grecicousins Group message board there was the following conversation about grandparents preparing and eating Goat Head, Lamb Head and Cow Head. I choose the following segments because it gives an outline of what was shared. At the end of the dialogue I am adding a recipe in case you want to try it.
Since we're on foods, my grandmas would make Caposeille Lamb head. They
would soak them. Put them in the oven.
They would eat the brains and all.
That may be one recipe I skip over. LOL
On Easter it was traditional to eat lamb. My husband would buy the whole
baby lamb and have it cut up, and I would cook it in the oven, garlic etc. It
was so delicious; it was like butter when you cut it. We would have the
butcher give us the head and the brains and my mother and mother-in-law
would cook it and eat it. We would not let them sit with us when they were
eating it. It wasn't the nicest thing to see while eating, but they loved
it. It's been two years since I bought the whole baby lamb. I stopped
after my husband passed away.
I remember my grandfather asking me if I wanted some. After I saw it the answer was no.
I guess we shouldn't serve it to mom.
Reminds me of the time when we were newly married. We lived with my sister and her husband. Dena watched our nephew while the rest of us worked. Michael was tall enough (by standing on his toes) to see the top of a kitchen table. Well, Dena's parents had an immaculate 2nd kitchen in their basement (complete with a well-stocked wine cellar). Dena's dad had placed a cow's head on their table and covered it with newspapers. Dena took Michael with her to visit her parents. Inquisitive Michael lifted the paper to see two cow's eyes staring back at him! Scared the heck out of him.
Sheeps head was the first thing Joe make me cook in my new stove. It kept looking at me, and he ate the eyes, Yuck!
RECIPE FOR SHEEPS HEAD
If you're referring to capozelle, most commonly, the main ingredient is cloven (sliced in half top to bottom) kid's (young goat) head, though essentially identical lamb and veal recipes exist as well.
Typically, the recipe with which I'm familiar involved slicing the critter's head, removing the hide and fell if not yet done (leaving the ears, eyes and tongue in place), a preparation of breadcrumbs, herbs, and spices (usually parsley, oregano, basil, chives, garlic, salt, and black pepper), grated oregano, parmesan, and/or asiago cheese, and sometimes bay/laurel, and in proportion appropriate to the dish prepared. The dressed, washed, dried head portions are placed open-side-up in a greased baking dish, liberally dusted with bread crumb/spice/grated cheese mixture (filling the cavities generously), then liberally drizzled with olive oil and baked uncovered in a medium (359 F - 175 C) oven for 60 to 75 minutes.
Sometimes a garnish of sliced tomato is applied to the breadcrumb-mixture-coated head portions prior to cooking.