Soak the scrag end in cold water for an hour. Remove the skin very carefully and part of the fat. Put on to boil with two quarts of cold water. When it boils skim it. Set back to simmer for two hours. Strain. Put the strained broth into a sauce-pan. Add to it the best end of the neck, either in cutlets or using the meat only (cut in neat pieces) and the barley. Bring to the boil. Simmer two hours. Skim. Add the vegetables cut into small dice-shaped pieces. Season. Simmer till vegetables are tender. Add parsley.
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.
Broths and Soups for Invalids
It is essential in making invalid soups that the meat used should be uncooked and very good.
For beef tea use steak or shin of beef.
Every piece of skin, membrane and fat should be carefully removed from the meat to be used.
Vegetables, spice and seasoning should not be used unless permitted by the doctor.