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  Added: May 02, 2011  •  Visited (1615)  •  Print version Print this recipe (64)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sheep's Head Broth
(Powsowdie)
What You Need:
  • 1 sheep's head
  • 2 leeks
  • 2 oz dried peas
  • 1 small turnip
  • 2 oz barley
  • Salt and pepper
  • 2 carrots
  • Chopped parsley

  • How To Cook:
    1. The sheep's head should be well washed and scraped and the eyes removed.

    2. Soak the dried peas and the barley overnight in cold water.

    3. Put the prepared head into a large pan, cover with cold water, bring to the boil, skim and add the peas and barley.

    4. Simmer for 2 hours, then add the diced vegetables and simmer for 1 hour longer.

    5. Season to taste.

    6. Remove the head on to the serving dish and keep hot.

    7. This is served separately as the meat course.

    8. The soup, to which the chopped parsley is added just before serving, makes either the first course or a meal in itself.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Scotland
    Dish ╗ Soup
    Main Ingredient ╗ Meat & Poultry ╗ Lamb
    Main Ingredient ╗ Grains & Cereals ╗ Barley
    Main Ingredient ╗ Vegetables ╗ Leek

     





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