Sheep's-head Broth

Ingredients

• a fat young head
• four trotters
• two pounds of scrag of mutton
• a breakfast-cupful of barley
• a quarter of a pint of pea-powder
• a gallon of water
• two carrots
• two turnips
• two onions
• a few sticks of celery

Method

1. 1

   Prepare sheep's head and trotters.

2. 2

   Boil head with mutton, barley, pea-powder, salt, and water.

3. 3

   After an hour, add trotters, then carrots, turnips, onions, and celery.

4. 4

   Boil slowly for three and a half hours.

5. 5

   Serve with brains made into forcemeat balls.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Sheep's-head Broth Choose a fat young head and four trotters well cleaned. Scrape and soak them in cold water, then split the head in halves, remove the brains and eyes, and cut out the gristle inside the nose. Leave the trotters in water till required. Tie the two halves of the head together to keep the tongue in its proper place. Lay the head in a saucepan with two pounds of scrag of mutton, a breakfast-cupful of barley, a quarter of a pint of pea-powder, a little salt, and a gallon of water. Boil gently, carefully skimming. After the head has boiled an hour, put in the trotters, and after two hours, add two carrots, two turnips, two onions, and a few sticks of celery

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