Jellied Sheep’s Head

• a sheep’s head (with tongue)
• salt
• peppercorns
• cloves
• parsley
• th

Thoroughly clean the head and soak overnight in cold salted water. Drain and place in a pot with cold water to cover. Add six black peppercorns, two cloves, two sprigs of parsley and one of thyme. Bring slowly to the boil, skim thoroughly and simmer for from two to three hours according to size and age. When the meat can be detached easily from the bone, take out the head and boil the stock unt