Sheep Head Broth

Ingredients

• One sheep head
• one tea-cupful barley
• two quarts and a half cold water
• one turnip
• two carrots
• one onion
• one half table-spoonful salt
• one half tea-spoonful pepper
• one small cabbage
• two small leeks

Method

1. 1

   If the head is singed, place it in a large basin or jar, cover with cold water, and let stand overnight.

2. 2

   In the morning, scrape and wash it well.

3. 3

   Place in a large saucepan, pour over cold water, and bring to a boil.

4. 4

   Skim, add salt, and skim again.

5. 5

   Boil slowly for 2.5 hours, then remove the head.

6. 6

   Prepare the vegetables, wash them well, and add to the liquor after removing the head.

7. 7

   Soak barley for 2 minutes in boiling water, add to the liquor with pepper, and boil slowly for 2 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 168. The excerpt below is the record exactly as published.

Sheep Head Broth. — One sheep head, one tea-cupful barley, two quarts and a half cold water, one turnip, two carrots, one onion, one half table-spoonful salt, one half tea- spoonful pepper, one small cabbage, two small leeks

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