Sheep's Head Broth

Ingredients

• Sheep’s Head
• Turnips
• Celery
• Carrots
• Onions
• Pearl Barley

Method

1. 1

   Take a sheep’s head, split it in half, and soak it in warm salt-and-water for a quarter of an hour.

2. 2

   Put the head into a saucepan with three pints of cold water.

3. 3

   Take two onions, one carrot, one turnip, and a quarter of a head of celery.

4. 4

   Cut the vegetables into moderate-sized pieces, and put them into the saucepan with the head.

5. 5

   Add a teaspoonful of salt.

6. 6

   Skim when necessary.

7. 7

   Simmer gently for three or four hours, or until the meat is tender.

8. 8

   Strain off the broth into another saucepan or basin, and put it aside.

9. 9

   Have ready, by the time the meat is cooked, one turnip, one carrot, and a teacupful of pearl barley boiled in separate waters.

10. 10

    Cut the meat off the head and tongue into square pieces.

11. 11

    Cut up the carrot and turnip into dice.

12. 12

    Put the vegetables, meat, and barley, with a good teaspoonful of chopped parsley, into the broth.

13. 13

    Boil up and the broth is ready.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 42. The excerpt below is the record exactly as published.

SHEEP’S HEAD BROTH. Ingredients, Sheep’s Head. Turnips. Celery. . Carrots. Onions. Pearl Barley

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