Sheep’s Head Broth
1 sheep’s head
1 tea-cup pearl barley
2 quarts cold water
3 onions and two cloves
1 turnip
1 carrot
Bouquet of herbs
Glass of white wine
Mushroom ketchup
Remove the brains from a sheep’s head, and clean it. Leave the head in water over night. The next day put the head in a sauce-pan with the water and barley. Bring to a boil. Throw in a little cold water. Skim. Simmer for an hour, stirring from time to time. Add the vegetables, cut up finely, and herbs. Simmer three or four hours until head is tender. Strain off the broth from the head. Put the vegetables through a sieve and add to the broth. Let it stand till cold. Remove the fat. Take the best of the meat from the head. Cut it into small pieces. Put them with the broth in a sauce-pan. Heat gently. Add a wine-glass of white wine and a little mushroom ketchup just before serving.