Cookery for every household

Wipe the meat, tie it together if necessary with a piece of tape, and put it into a saucepan with the cold water (there should be enough to cover it). Add to it the peas, which have been well washed and soaked overnight in cold water, also the barley previously soaked and blanched in cold water. Bring these to the boil, add a little salt and skim well. Have the carrot and turnip cut in dice, and the leeks well washed and cut in thin slices. Add these next, and simmer slowly for 2\ hours, skimming when necessary. Twenty minutes before serving, add the other carrot grated, which helps to thicken the soup ; and 5 minutes before serving, the chopped parsley. Season to taste and serve the meat separately with a little of the broth strained round it. Notes. — 'Whole rice may be used instead of barley, and fresh green peas instead of the dried. If the soup reduces very much while cooking, more water must be added. Time to cook, 3 hours. Probable cost. Is. 8 d. to 2s. Quantity, 3 pints. 25. Sheep’s Head Broth (Potage de Tete de Mouton) 1 sheep’s head. 3 qts. cold water. 2 table-sps. pearl barley. 2 carrots. 1 turnip (small). 2 or 3 leeks. 2 sticks of celery. 2 table-sp. dried green peas. 1 table-sp. chopped parsley. Pepper and salt. Wash the peas and the barley, and soak them in cold water overnight. Split the head, and remove the tongue and the brains. Wash the brains, and soak them in cold water with a little vinegar in it ; these are not used in the broth. Wash the head thoroughly, removing the eyes and all the soft gristle from the nostrils ; wash also the tongue, and let these soak in cold water with a handful of salt in it for one hour or more. Then put the head and the tongue into a large saucepan with cold water to cover them and a little salt, bring to the boil, pour this water away, and rinse the head and the saucepan with clean water. Put the head back into the saucepan with the barley, the green peas, salt, and three quarts of cold water. Bring to the boil, and skim well. Add the turnip and one carrot cut into very small neat pieces, the leeks cut into thin slices, and the celery cut into shreds. Simmer slowly for three hours, add the other carrot grated, and cook for half an hour longer. Add the parsley at the last, pepper and more salt if necessary. Notes. — The head may be lifted out and served as a separate dish with parsley or brain sauce poured over it, the brains may be made into little cakes and used as a garnish. Or, as much as seems desirable of the meat may be cut in small pieces and served in the soup. The tongue should always be skinned before being used. Rice may be used instead of barley, and fresh green peas instead of the dried. The brains will also make a very nice savoury dish by themselves (see Savouries). Time to cook, 3 to 4 hours. Probable cost, 8d. to Is. Quantity, 4 to 5 pints. | lb. cooked tripe. 1 pt. tripe liquor. 1 pt. hot milk. 28. Tripe Soup 2 cooked onions. 1 oz. butter. 1 oz. flour. 1 slice toast. Seasoning.