Smalahove

[pengolodh_sc at yahoo.no]

I posted this over at the HP4GUFoodGroup, but it got little response 
(possibly as a result of the low numebr of members: 13).  I just had 
to share one of the delicacies my country has to offer (per 
suggestion of Doreen's, I have introduced a small change):

SMALAHOVE

The name stems from the elderly Norwegian noun "smal" or "smale", 
which mean sheep, and the noun "hove", which is a local variation of 
the word head.  The principal ingredient of the dish should thus be 
apparent to all.

The dish is prepared as follows:

Pick a healthy-looking Scrapie-free sheep.

Cut off all the wool (carefully; professional help can be hired in 
most circumstances) - save for later, and learn how to knit.

Cut the head off said sheep.

Scorch the remaining wool off the head, while at the same time 
grilling the skin to a nice, golden crisp.  Take care not to scorch 
the skin, however.  Automated machines are available that perform 
this task.

Wash the head in a washingmachine.

Chop the head (longitudinally) in two peaces.

Remove brain and brainstem, and clean the nose.

Wash the head-halves in a washingmachine.

Boil the headhalves for six hours.

Serv with 'taters, stewed Swedes (Danes if Swedes are out of 
season ;-) ) and Akevitt.  Lots of Akevitt.  Connoiseurs know not to 
eat the cartilage of the ear and the black part of the eye.

All of the above (sans the part about stewed Danes) is true.