When the stock is quite cold, remove the fat perfectly and put the stock in a stewpan on the fire to boil.
When it boils, stir in a thickening made of the flour.
Stir, and cook the flour well.
Then add the sherry and lemon juice. Serve with the pieces of tail in it.
Sheep's-head Soup.
- Ingredients—1 sheep's head.
- 3 quarts of water.
- 1 large carrot.
- 1 large turnip.
- 1 large onion.
- 1 sprig of parsley, thyme, and marjoram.
- 1 head of celery.
- 4 oz. of flour.
- 1 teaspoonful of minced parsley.
- 2 tablespoonfuls of bread-crumbs.
- 1 egg.
- Pepper and salt.
Method.—Split open the head, and clean it thoroughly.
Remove the tongue and brains, and blanch the head by putting it into cold water and bringing it to the boil.
Throw the water away, and rinse the head well.
Put it into a large saucepan with the three quarts of water and the vegetables, cut in small pieces.