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Sheep’s Head Broth.
Ingredients.
Sheep’s Head. Turnips. Celery. Carrots. Onions. Pearl Barley.
1. Take a sheep's head, split it in half, and soak it in warm salt-and-water for a quarter of an hour. 2. Put the head into
a saucepan with three pints of cold water. 3. Take two onions, one carrot, one turnip, and a quarter of a head of celery. 4.
Cut the vegetables into moderate-sized pieces, and put them into the saucepan with the head. 5. Add a teaspoonful of salt. 6.
Skim when necessary. 7. Simmer gently three or four hours, or until the meat is tender. 8. Strain off the broth into another
saucepan or basin, put it aside. 9. Have ready, by the time the is cooked, one turnip, one carrot, and a teacup-of pearl barley
boiled in separate waters. 10. Cut meat off the head and tongue into square pieces. 11. Cut up the carrot and turnip into
dice. 12. Put vegetables, meat, and barley, with a good teaspoon full of chopped parsley, into the broth. 13. Boil the broth
is ready. The first vegetables are to flavour the broth, and are not served.
PRECAUTIONS.-Simmer slowly and soak the barley before boiling it.
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