Sheep's Head Broth

Ingredients

• pint of dried peas
• a gallon of water
• a little salt
• two carrots
• two turnips
• two onions
• a few sticks of celery

Method

1. 1

   Soak the dried peas for twenty-four hours in cold water.

2. 2

   Pour over a gallon of water and add a little salt.

3. 3

   Boil gently, removing scum as it rises.

4. 4

   After an hour, add the trotters.

5. 5

   After two hours, add the sliced carrots, turnips, and onions.

6. 6

   Boil for three to three and a half hours, serving the head on a dish with the trotters around it.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 71. The excerpt below is the record exactly as published.

pint of dried peas which have been well soaked for twenty-four hours in cold Avater. Pour over all a gallon of water, and add a little salt; boil the contents of the stew-pan very gently, and carefull}^ remove the scum as it rises. When the head has boiled an hour, put in the trotters, and at the end of two hours add two carrots, two turnips, and two onions, all sliced together, with a few sticks of celery if liked. Boil the head three hours or three hours and a half longer, and remember that the SOUPS. 10» more slowly it is boiled the better will be the broth, head, and soup. Serve the head on a dish with the trotters round it. I fear that this most wholesome and appetising dish will never reach the tables of the great. But, when they are satiated Avith Potage a la Reine, Puree d'asperges, and so forth, they might give sheep's head broth (for which, of course, we- are indebted to Scotland) a trial. 60. Queen Soup (Potage a la Heine). Skin and clean two rabbits ; let them be Avashed in Avarm Avater ; stCAv for an hour Avith sufficient strong A^eal broth, to coA^er the meat, and a bunch of parsley. Take out the- rabbits, and soak the crumb of a penny loaf in the liquor ; cut the meat oft' and pound the flesh in a mortar, adding the soaked crumb and the 3'olks of four hard-boiled eggs ;. rub this through a coarse sicA^e or tammy, and add to it a quart of nursery milk that has been previously boiled. This is the cheapest form of one of the most ancient and most delicate of soups. Why it should be knoAAai in France as Potage a la Rcine has long been a mj'stery ; but I venture to surmise that the Sovereign in question Avas Mary Queen of Scots. At all events, it has long been highly popular as " Queen " soup in Scotland. 61. Another Old Scotch White Soup (Potage a la Heine). Take a large knuckle of the Avhitest veal that you can get ; but in these days, for humanitarian reasons, calves are no longer "bled," and the meat is tw^o or three shades, darker than Avas formerly the case. Let the knuckle be Avell broken and soaked ; then take a foAvl skinned, or tAvo chickens ; a quarter of a pound of Avell- coloured lean undressed bacon;. 110 THE THOROUGH GOOD COOK. lemon-thyme, onions, carrot, celery, and a turnip, a few white peppercorns, and two blades of mace. Boil for about two hours ; skimming repeatedly and carefully during that time. When the stock is Avell flavoured, strain it off. It should form a jelly. When to be used, take off the upper layer of fat, clear off the sediment, and put the jelly into a tin sauce23an, or a stew-pan well tinned ; boil for half an hour, and serve on a couple of rounds of a small French roll ; or with macaroni previously soaked and stewed in the soup till perfectly soft ; or vermicelli. This is an excellent plain white soujD ; it is promoted to an a la Reine soup as follows : — Take half a pound of sweet almonds, blanched (that is, scalded, and the husks rubbed off), the hard-boiled yolks of three eggs, and the skinned breast and white parts of a cold roast fowl ; beat the almonds to a paste in a mortar, with a little water, to j^revent their oiling ; mince very finely the fowl and eggs, and some bread-crumbs. Add to this a pint or more of the stock; lemon-peel, and a scrape of nutmeg ; bring it to the boil, and put to it a pint of boiling sweet cream and the rest of the stock. Let it for a con- siderable time be on the very verge of boiling, that it inay thicken, but take care it does not boil, lest the cream curdle. Strain through a sieve. Yolks of eofsfs will do for half the quantity of cream. 62. Another and more artistic way :— the supreme way, in short. Put into a saucepan two quarts of water, two large onions halved, a little of the Avhite part of some celcr}^, thyme, and bay-leaf, two ounces of butter, and a little salt

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