Sheep's Head
INGREDIENTS. - 1 sheep's head, sufficient water to cover it, 3 carrots, 3 turnips, 2 or 3 parsnips, 3 onions, a small bunch of parsley, 1 teaspoonful of pepper, 3 teaspoonfuls of salt, 1/4 lb. of Scotch oatmeal. AVERAGE COST, 1s. 4d.
Clean the head well, and let it soak in warm water for 2 hours, to get rid of the blood; put it into a saucepan, with sufficient cold water to cover it, and when it boils, add the vegetables, peeled and sliced, and the remaining ingredients; before adding the oatmeal, mix it to a smooth batter with a little of the liquor. Keep stirring till it boils up; then shut the saucepan closely, and let it stew gently for 1½ or 2 hours. It may be thickened with rice or barley, but oatmeal is preferable.
TIME.-1 to 2 hours.
SEASONABLE at any time.
Sheep's Head Soup. INGREDI- ENTS for soup for 6 persons.-1 sheep's head, 1 onion, 1 leek, 1 bunch of sweet herbs, pepper, salt and water. AVERAGE COST, 1s. 2d.
Wash and clean the head, and soak it for 2 hours, then put it in a deep saucepan, SHORTBREAD, SCOTCH. with just enough water to cover it. When the head is thoroughly heated, add 2 quarts of water and boil for 2 hours, after which take out the head and remove the meat from the bones. Put back the bones into the saucepan with the herbs, the onion and leek, cut in small pieces, and seasoning, and simmer another hour. Chop the meat into small pieces, and add it to the soup 10 minutes before serving.
TIME.-3 hours.
SEASONABLE in winter.