Sheep”s Head and Barley Broth Recipe

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Type: Sheep”s Head and Barley Broth Free Cooking Recipe – Halloween

Yes!

Ingredients / Directions
# 1 sheep”s head and trotters
# 1 lb. (450g) scrag of mutton
# 1 lb. (450g) turnips
# 1 lb. (450g) carrots
# 1 lb. (450g) onions
# 4 oz. (125g) pearl barley
# 8 pints of cold water
# salt and pepper
# 1 teaspoon. chopped parsley # Wash
peel and quarter the vegetables
# Put the sheep”s head and trotters in a pan of cold water and bring slowly to the boil
# Throw away the water
# Put 8 pints of cold water into the pan with the sheep”s head and trotters
add a little salt and bring slowly to the boil
# When they are boiling
skim the stock and lower the heat
# Simmer the meat gently for 3 hour(s)
removing the scrag and trotters after two hour(s)
# Cut the meat from the scrag
# When the stew is done
put back the meat and trotters
add the parsley and season to taste
# After cooking for about five minutes
put the sheep”s head
trotters and vegetables into a serving dish and ladle the broth into soup bowls

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