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

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

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