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Public Domain Recipes
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Sheep's Head Broth

Ingredients

Directions

  1. Clean the head carefully and put it to simmer with the barley, skim it, and in an hour's time add the vegetables, cut up, and seasoning.
  2. Simmer an hour and serve.
  3. The broth can be used alone and the meat eaten as a separate dish with potatoes, &c.
  4. Boiled rice can be added to the broth with advantage.

Other Information

Contributor: Organization.W Drysdale & Co

Source: Cookery for the Million (1877-01-01)

Category: Meat, Main Dish

Measure: avoirdupois

Ingredient: sheep head, barley, carrot, onion, water, pepper, salt

Equipment: knife, stove, pot, measuring cups

See Also

Barley Soup II

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • water, barley, onion, carrot, parsley, salt, pepper • measuring cups, measuring spoons, saucepan, pot, sieve, stove

Boiled Sheep's Head

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • sheep head, onion, turnip, parsley, barley, salt, pepper, water, flour, dripping • measuring cups, measuring spoons, knife, pot, stove

Shorpa Ads (Lentil Soup)

by: Soad Mansour, Layla Risk, Suzy Grindi • Festival of American Folklife: Egyptian Recipes (1976-01-01)

Soup • avoirdupois • , water, garlic, onion, carrot, butter, salt, pepper, cumin • measuring cups, measuring spoons, stove, pot

Beef and Vegetable Stew

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Soup • avoirdupois • beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea • measuring cups, measuring spoons, pot, knife

Irish Stew with Dumplings

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Soup, Main Dish • avoirdupois • fat, lamb, salt, pepper, water, carrot, celery, onion, pea, celery salt, dumpling batter • saucepan, measuring cups, measuring spoons