Sheep's Head Broth (an English recipe)

Ingredients

• the head of a sheep
• half a pound of pearl barley
• a gallon of water
• a small handful of salt
• two turnips
• two carrots
• two onions
• the yolks of two eggs
• a spoonful of bread-crumbs
• a spoonful of flour
• a tea-spoonful of finely-shred parsley
• a slice of butter

Method

1. 1

   Skin the head, split it, and remove the brains.

2. 2

   Soak and wash the head, then put it in a stewpan with pearl barley and water.

3. 3

   Simmer for an hour, removing scum.

4. 4

   Add salt, turnips, carrots, and onions, and simmer until tender.

5. 5

   Serve the head on a dish with vegetables and the soup separately.

6. 6

   Optionally, make forcemeat-balls from the brains and add to the soup.

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.

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, two carrots, and two onions, and simmer all gently till the flesh of the head is tender. Lift it out, serve it on a dish, and garnish with turnips and carrots. Serve the soup separately in a tiu-ecn. If liked, the brains can be made into forcemeat-balls, fried, and served in the soup. To make these, clear the brains of fibre, throw them into boiling water, and boil them for ten minutes. Pound them well with a sj^oonful of bread-crumbs, a spoonful of fiour, a tea-spoonful of finely-shred parsley, a little grated lemon- peel, a slice of butter, and pepper and salt. Bind the mixture together with the yolks of two eggs

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