Sheep’s Head and Barley Soup.
1 sheep’s head, carefully cleaned, with the skin on; 4 pig’s feet, also cleaned nicely; 2 onions; 2 turnips; 2 carrots; bunch of sweet herbs; 1 can of tomatoes; ½ cup of soup-barley, soaked two hours in a little water; 7 quarts of water; pepper, salt, mace, and sugar.
Crack the bones of the head and feet; wash very well; put the sliced vegetables and the herbs into a pot with the water, and cook gently five hours. At the end of three hours add the tomatoes. Should the liquid boil down to less than five quarts by the time you are ready to add the tomatoes, replenish from the tea-kettle. When the five hours are up, strain off the soup. Put bones and meat into the stock-jar, and add all the clear soup you do not want to-day. Season, and set aside. Now pulp the vegetables into the soup left out for Saturday’s dinner, season, cool, and skim off the fat. Return to the fire with the barley, and simmer half an hour.