Broth (Sheep’s Head)

Name: Broth (Sheep’s Head)
Yield: 6 servings
Ingredients: 1 Head and Trotters; thoroughly cleaned and soaked all night in salt and water; Turnip cut in squares, Carrot sliced, Leeks or any other vegetables desired.

From Tried favourites cookery book, 1909

Serves 6

Forcemeat Balls may be made by mixing the tongue and brains with an equal quantity of fine bread crumbs, pepper and salt, a little minced parsley, and 1 egg.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

1 Head and Trotters
thoroughly cleaned and soaked all night in salt and water
Turnip cut in squares, Carrot sliced, Leeks or any other vegetables desired.

Method

Scrape them again next morning, pour a kettleful of boiling water over, and let soak for 1 hour.
Put in pot, with 8 or 6 quarts cold water, a teacupful of barley, do. of peas.
Boil for 3 or 4 hours, season with pepper and salt.
Serve broth in tureen, and head and trotters on a dish, garnished with pieces of turnip and carrot.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 11. The excerpt below is the record exactly as published.

Broth (Sheep’s Head). 1 Head and Trotters thoroaglily cleaned and soaked all night in salt and water. Scrape them again ne.xt morning, pour a kettleful of boiling water over, and let .soak for i hour. Put in pot, with S or 6 quarts cold Water, a teacupful of Barley, do. of Peas, Turnip cut in squares, Carrot sliced. Leeks or any other vegetables desired.

Cook this with the app: pantry check, scaling, and the assistant.