Sheep's Head Broth

Course: Main

Cook Time: 1.5 hours

Ingredients
  • Sheep's head - 1
  • Water - 4 quarts
  • Turnip - 1
  • Carrot - 1
  • Potatoes - 2
  • Onion - 1 small
  • Parsley - 2 sprigs
  • Barley - 1 full teacup
  • Salt and pepper -
Instructions
  1. Rub head with salt and soak over night in plenty of cold water to get rid of the blood.
  2. Put the sheep's head into a saucepan with the water, bring to the boil and skim carefully.
  3. Cut the vegetables into small dice and add to the pot.
  4. Simmer for 1.5 hours.
  5. Serve the heat on a hot dish and the soup in a tureen.
  6. White sauce with chopped parsley added might be served with the head.