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SHEEP'S HEAD BROTH (an English recipe)

Skin the head, split it in halves, and remove the brains. Soak the head in water, and wash it well. Put it into a stewpan with half a pound of pearl barley, pour a gallon of water over it, and let it simmer gently for an hour. Carefully remove the scum as it rises. Throw in a small handful of salt, with two turnips, two carrots, and two onions, and simmer all gently till the flesh of the head is tender. Lift it out, serve it on a dish, and garnish with turnips and carrots. Serve the soup separately in a tureen. If liked, the brains can be made into forcemeat-balls, fried, and served in the soup. To make these, clear the brains of fibre, throw them into boiling water, and boil them for ten minutes. Pound them well with a spoonful of bread-crumbs, a spoonful of flour, a tea-spoonful of finely-shredded parsley, a little grated lemonpeel, a slice of butter, and pepper and salt. Bind the mixture together with the yolks of two eggs, form it into small cakes, and fry these in hot fat till they are brightly browned. Drain them, and add them to the soup. Time, four hours and a half. Probable cost, sheep's head, 1s. 2d. to 1s. 6d. Sufficient, one head for two or three persons.