Sheep's-head Broth

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Time
Cook: 180 min Total: 180 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Get the butcher to split the sheep's head into halves, wash these clean, and put them into a boiling-pot with two gallons of water.
  2. Set this on the fire to boil, skim it well.
  3. Add carrots, turnips, onions, leeks, celery, thyme or winter savory, season with pepper and salt.
  4. Add a pint of Patna rice, or Scotch barley.
  5. Keep all the whole gently boiling by the side of the fire for three hours, adding a little water to make up for the deficiency in quantity occasioned by boiling.
Original Text
No. 11. Sheep's-head Broth. Get the butcher to split the sheep's head into halves, wash these clean, and put them into a boiling-pot with two gallons of water; set this on the fire to boil, skim it well, add carrots, turnips, onions, leeks, celery, thyme or winter savory, season with pepper and salt; add a pint of Patna rice, or Scotch barley; and all the whole to keep gently boiling by the side of the fire for three hours, adding a little water to make up for the deficiency in quantity occasioned by boiling. [18]
Notes
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