Sheep’s Head and Barley Broth

You’ll Need:

# 1 sheep’s head and trotters
# 1 lb. (450g) scrag of mutton
# 1 lb. (450g) turnips
# 1 lb. (450g) carrots
# 1 lb. (450g) onions
# 4 oz. (125g) pearl barley
# 8 pints of cold water
# salt and pepper
# 1 tsp. chopped parsley

Procedures : # Wash, peel and quarter the vegetables
# Put the sheep’s head and trotters in a pan of cold water and bring slowly to the boil
# Throw away the water
# Put 8 pints of cold water into the pan with the sheep’s head and trotters, add a little salt and bring slowly to the boil
# When they are boiling, skim the stock and lower the heat
# Simmer the meat gently for 3 hours, removing the scrag and trotters after two hours
# Cut the meat from the scrag
# When the stew is done, put back the meat and trotters, add the parsley and season to taste
# After cooking for about five minutes, put the sheep’s head, trotters and vegetables into a serving dish and ladle the broth into soup bowl

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