Icelandic Hangover Cure: Svio and Svioasulta
Sheep's heads, singed (see instructions below)
How to prepare sheep's heads for cooking:
Take the fresh heads and singe them with fire until all the hair is burnt. Use a stiff brush to clean the heads under cold running water. Clean the area around the eyes and inside the ears especially well. Saw the heads in half lengthwise and remove the brains (which is less messy if you freeze them first). Cook them with the skin on.
Make a broth by boiling the head in water and salt. Periodically skim the scum off the top for 1 1/2 to 2 hours (the bigger the head, the longer it will take). You’ll know it’s ready when the meat separates from the bone.
Next, separate the meat from the head and spread it evenly in a loaf pan. Pour the broth over the meat, and place it in the refrigerator until it sets. Then, carefully remove the terrine from the loaf pan. Slice it and serve.
Grab a bowl before heading to bed after a night of drinking.
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