Lamb's Head Soup

Ingredients

• Lamb's head
• 2 quarts of water
• Lamb's heart
• Lamb's liver
• Herbs
• Turnip
• Carrot
• Celery
• Salt
• Pepper
• Onion

Directions

1. Prepare the head and put it in 2 quarts of water.
2. Boil it until the head becomes so tender that the bones may be taken out.
3. Cut it into small pieces and put them back into the pot.
4. Cut up, also, into small pieces, half of the heat and liver, and add them.
5. Season them with pepper, salt, a little onion (chopped), a few herbs, turnip, carrot, and celery.
6. Boil all together over a slow fire, for several hours, skimming well.
7. If the water boils away too much, add more, which must be boiling.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020