Mock Turtle Soup from Sheep’s Head

Name: Mock Turtle Soup from Sheep’s Head
Cuisine: United Kingdom
Ingredients: celery 1 stick; bunch of herbs; salt 1 teaspoonful; allspice 3; ketchup, salt; flour 2 oz.; butter 2 oz.; carrots 5½ oz.; turnips ½ lb.; water 3 quarts; Sheep’s head 1; cloves 3; mace 1 blade; peppercorns 3; onions 7 oz.; fat for frying them.; glass of sherry or port. Forcemeat balls made of brains, bread-crumbs, pepper, a little chopped parsley, grated lemon peel, salt and 1 egg; cayenne to taste; lemon, juice of ½

Frome, Somersetshire, 1852

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Sheep’s head 1
water 3 quarts
turnips ½

Europe
United Kingdom
Soup

Method

Clean the head.
Take out the eyes and throw them away; take out the tongue and cook it separately but in the same pot; take out the brains, wash and tie them up in a piece of pudding cloth and cook them also in the same pot.
Put the head and tongue in a pot with the water.
Bring slowly to boiling point.
Peel the tu