| How To Cook: |
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1. The sheep's head should be well washed and scraped and the eyes removed.
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2. Soak the dried peas and the barley overnight in cold water.
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3. Put the prepared head into a large pan, cover with cold water, bring to the boil, skim and add the peas and barley.
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4. Simmer for 2 hours, then add the diced vegetables and simmer for 1 hour longer.
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5. Season to taste.
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6. Remove the head on to the serving dish and keep hot.
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7. This is served separately as the meat course.
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8. The soup, to which the chopped parsley is added just before serving, makes either the first course or a meal in itself.
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