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Lamb Stove

Split a lamb's head in halves, wash it thoroughly, blanch it, put it into a stewpan, with as much good stock as will completely cover it, and let it simmer very gently for two hours. Pick and wash three handfuls of spinach, put it with the stew, and add a table-spoonful of finely-minced parsley, two or three green onions, a tea-spoonful of salt, and half a tea-spoonful of pepper. Simmer for twenty minutes longer, and serve all on the same dish. Probable cost, 1s. 6d. Sufficient for two or three persons.