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Sheep's Head for Invalids

Wash and clean a sheep's head thoroughly, split it in halves, take out the brains, soak it in lukewarm water for an hour or two, dry it, and put it into a stewpan with two pounds of lean beef. Pour three pints of cold water into the pan, and add a small turnip, half a lettuce or endive, a small lump of sugar, a spoonful of made mustard, and a little pepper and salt. Let all simmer gently together for two hours, carefully removing the scum as it rises. Cut the meat from the cheeks into neat pieces, small enough to be put into the mouth without being cut, lay these aside, and cover them to keep them moist. Put the bones and trimmings of the head back into the soup, and stir into it a table-spoonful of fine oatmeal which has been beaten to a smooth paste with a cupful of cold water. Simmer the soup for two hours longer, and strain it. Skim away the fat, put the pieces of meat back into the soup, and stir it over the fire till it is quite hot without boiling. A glassful of port may be thrown into the soup before serving. The tongue and the brains may be served separately. Time, four hours and a half. Probable cost, sheep's head, 1s. 2d. to 1s. 6d. Sufficient for about a pint and a half of soup.