Powsowdie1 or Sheep’s Head Broth

Preparation info

    • Difficulty


Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

(Meg Dods’s Recipe)


  • Sheep’s head and trotters, mutton, barley, peas, carrot, turnips, onions, parsley, salt, pepper, water


Choose a large, fat, young head. When carefully singed by the blacksmith, soak it and the singed trotters for a night, if you please, in lukewarm water. Take out the glassy part of the eyes, scrape the head and trotters, and brush till perfectly clean and white; then split the head with a cleaver, and lay aside the brains, etc., clean the nostrils and gristly parts, split also the trotters, and