Sheep’s Head Broth (Potage de Tete de Mouton)

Ingredients

• 1 sheep’s head
• 3 qts. cold water
• 2 table-sps. pearl barley
• 2 carrots
• 1 turnip (small)
• 2 or 3 leeks
• 2 sticks of celery
• 2 table-sp. dried green peas
• 1 table-sp.chopped parsley
• Pepper and salt

Method

1. 1

   Wash the peas and barley, soak them overnight.

2. 2

   Split the head, remove the tongue and brains, and soak the brains in vinegar water.

3. 3

   Rinse the head and tongue, then put them in a saucepan with cold water and salt.

4. 4

   Bring to a boil, skim, and add turnip, one carrot, leeks, and celery.

5. 5

   Simmer for 3 hours, add grated carrot, and cook for another 30 minutes.

6. 6

   Add parsley, pepper, and salt to taste.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 73. The excerpt below is the record exactly as published.

Sheep’s Head Broth (Potage de Tete de Mouton) 1 sheep’s head. 3 qts. cold water. 2 table-sps. pearl barley. 2 carrots. 1 turnip (small). 2 or 3 leeks. 2 sticks of celery. 2 table-sp. dried green peas. 1 table-sp.chopped pars- ley. Pepper and salt

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