Recipes > Soup > Sheep's-head Soup

Sheep's-head Soup


  • 1 sheep's head
  • 3 quarts of water
  • 1 large carrot
  • 1 large turnip
  • 1 large onion
  • 1 sprig of parsley, thyme, and marjoram
  • 1 head of celery
  • 4 ounces of flour
  • 1 teaspoonful of minced parsley
  • 2 tablespoonfuls of bread-crumbs
  • 1 egg
  • pepper and salt


Split open the head, and clean it thoroughly.

Remove the tongue and brains, and blanch the head by putting it into cold water and bringing it to the boil.

Throw the water away, and rinse the head well.

Put it into a large saucepan with the three quarts of water and the vegetables, cut in small pieces.

Boil gently for five hours.

Then strain into a basin, and rub the meat and vegetables through a wire sieve.

When cold, remove the fat from the stock, and add the pulped vegetables and meat.

Make the soup hot, and stir in a thickening made of the flour.

Boil the flour well, stirring all the time.

Serve the soup with forcemeat balls in it.

To make the Forcemeat Balls

Boil the tongue and brains separately.

Chop them up; mix them with the bread-crumbs, pepper, salt, and the minced parsley, and bind with the egg.

Make into balls, and roll them in flour; place them on a greased baking-sheet and bake until brown.

Put them in a soup-tureen, and pour the soup over them.


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The Skilful Cook (1905).

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