Sheeps' Head Stew Recipe

Thoroughly clean a sheeps' head, weighing about

three pounds, (cost about ten cents,) put it over the fire with quarter

of a pound of rice, (cost three cents,) two cents' worth of onions

sliced, a level tablespoonful of salt, quarter of a teaspoonful of

pepper, and three pints of cold water; bring it slowly to a boil,

skimming it carefully, and then add five cents' worth of carrots and

turnips, peeled and quartered; let all simmer gently together for two

hours, being careful to remove all grease, and see if the seasoning is

correct, before dishing the stew. With bread, or boiled potatoes, the

meal will cost about twenty-five cents.

Vote