Ingredients
- Lamb's head
- 2 quarts of water
- Lamb's heart
- Lamb's liver
- Herbs
- Turnip
- Carrot
- Celery
- Salt
- Pepper
- Onion
Directions
- Prepare the head and put it in 2 quarts of water.
- Boil it until the head becomes so tender that the bones may be taken out.
- Cut it into small pieces and put them back into the pot.
- Cut up, also, into small pieces, half of the heat and liver, and add them.
- Season them with pepper, salt, a little onion (chopped), a few herbs, turnip, carrot, and celery.
- Boil all together over a slow fire, for several hours, skimming well.
- If the water boils away too much, add more, which must be boiling.
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