Sheep's Head Broth (a Scottish recipe)

Ingredients

• a large fat young head
• a gang of trotters
• a large cupful of barley
• about half a pint of dried peas
• a gallon of water
• a small handful of salt
• two carrots
• two turnips
• two onions
• a few sticks of celery

Method

1. 1

   Wash and scrape the head and trotters, soak in cold water.

2. 2

   Split the head, remove the brains, tie it together, and place in a saucepan with mutton scrag, barley, and soaked peas.

3. 3

   Cover with water, boil gently, and remove scum.

4. 4

   After an hour, add trotters, then carrots, turnips, and onions after two hours.

5. 5

   Boil for three to three and a half hours.

6. 6

   Serve the head with trotters and garnish with boiled vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1767. The excerpt below is the record exactly as published.

Sheep's Head Broth (a Scottish recipe). — Take a large fat young head and a " gang " of trotters, all carefully singed. Wash and scrape them well, and let them'soak in cold water for an hour or two. Take out the eyes, split the head into halves, and remove the brains. Shorten the jaw-bones where there is no flesh, and cut out the gristle inside the nose. Prepare the trotters for dressing [see Sheep's Trotters) , wash and brush both head and feet once more, and leave them in water till wanted. Put the two halves of the head together, and tie a string round it to keep the brains and the tongue in their proper places. Lay it in a saucepan with a pound or two of the scrag end of a neck of mutton, a large cupful of barley, and about half a pint of dried peas -which have been soaked in cold water. Pour over all a gallon of water, and add a little salt ; boil the contents of the stew- pan very gently, and carefully 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 turnijDs, and two onions, all sliced together, with a few sticks of celery, if liked. Boil the head three hours or three hoiu-s and a half longer, and remember that the more slowly it is boiled the better will be broth, head, and soup. Serve the head on a dish with the trotters round it, and garnish with boiled carrots and turnips. Serve the soup in a tureen. Sometimes the brains are not put inside the head, but are thrown into the broth when it is boiling, simmered for a quarter of an hour, and then served on a separate dish, with brown sauce poured over them. If the sheeps' tongues are not wanted immediately, let them cool in the broth. When they are to be ser\^ed, -warm them up in the same, cut them in halves without separating them, and lay them open on a dish. Send piquante sauce to table with them. Time, five to six hours to simmer the sheep's head. Probable cost, from Is. 2d. to Is. 6d. each. Sufficient, one head for two or three persons. Sheep's Head Broth (an English recipe). — Skin the head, split it in halves, and remove the brains. Soak the head in water, and wash it well. Put it into a stewpan with half a pound of pearl barley, pour a gallon of -water over it, and let it simmer gently for an hour. Care- fully remove the scum as it rises. Throw in a small handful of salt, with two turnips

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