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Sheep's Head Broth

Meats - Offal

Split, cleaned head, boiled with chunks of winter vegetables and, usually, barley or rice (Francatelli 1852)

Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elme Francatelli (Francatelli 1846)


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.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

139. SHEEP'S HEAD BROTH (Kent, 1809) In Scotland an excellent broth, similar to the above is made of sheep's head, and sheep's feet. The head and feet are not skinned as in England, but the wool is singed off. It is a dish esteemed even at the tables of the rich, as barley broth and hodge-podge also are. The head, cold, eaten with vinegar and mustard, is excellent eating, and is used at breakfast in many parts of that country.

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