# 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 tsp. chopped parsley

Procedures :
# 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 hours, removing the scrag and trotters after two hours # 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
more Free recipes Free Recipes
Category : Halloween

Newly submitted recipes

	Swiss Steak II oat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper sli [view it...]
	Swiss Steak I ix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours. [view it...]
	Swiss Bliss oat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slice [view it...]
	Sweet and Sour Pot Roast n Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - [view it...]