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Recipe 1
Ingredients
- 1 sheep's head
- 4 quarts of water
- 1 turnip
- 1 carrot
- 2 potatoes
- 1 small onion
- 2 sprigs of parsley
- 1 teacupful of barley
- Salt and pepper
Method
- 1. Rub sheep's head with salt, and soak over night in plenty of cold water to get rid of blood.
- 2. Put sheep's head into saucepan with the water and bring to the boil.
- 3. Skim carefully.
- 4. Dice and add vegetables, simmer for 1½ hours.
To Serve
- Serve head on hot dish and soup in tureen.
- Sauce with chopped parsley added might be served with the head.
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