A Western Soup.
1 sheep’s head, cleaned, with the skin on; 4 cleaned pig’s feet; 2 onions; 2 carrots; 2 turnips; bunch of sweet herbs; 6 quarts of water; 12 whole peppers; salt to taste.
Put the head and feet into the soup-pot, and pour over them the water. When they have boiled slowly two hours, and been often skimmed, put in the sliced vegetables and herbs, and cook three hours longer, replenishing with boiling water as the liquid sinks. There should be five quarts of soup. Strain; lay aside the sheep’s tongue to cool, with the meat from one of the feet. Season the rest of the meat and bones; put into the stock-pot; pour over it all the soup not needed for to-day, also the skimmed pot-liquor from your ham, if it was corned—not smoked. Season, and set in a cold place. Cool and skim the soup meant for to-day; season, and put in the sliced tongue and dice of pig’s feet. Boil one minute.