Mock Turtle Soup from Sheep’s Head

Frome, Somersetshire, 1852

Preparation info
    • Difficulty

      Medium

Appears in

By Florence White

Published 1932

  • About

Ingredients

  • Sheep’s head 1
  • water 3 quarts
  • turnips ½

Method

  1. Clean the head.
  2. 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.
  3. Put the head and tongue in a pot with the water.
  4. Bring slowly to boiling point.
  5. Peel the tu