Sheep’s Head Broth

Preparation info

  • 6–8

    helpings
    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 sheep’s head split in two
  • 3 qt. water
  • 3 teasp. salt

Method

Remove the brains and soak them in vinegar and water (these may be used for Brain Cakes to be served with Dressed Sheep’s Head). Soak the head in salt water for 1 hr. Scrape the small bones and centre cartilage from the nostril and scour with salt. Scrape and scour the teeth. Blanch the head and rinse it. Tie the head with string, put it into a large pa