head and trotters
barley
peas
mixed vegetables
Get head and trotters singed; have the head split, take out the brains, wash every part well; pierce the eyes, and wash the skin well with the liquor that flows out; scrape out the eye-cavities with a knife, then put the head and trotters in a pail of clean water, with a little salt and soda; let them steep all night; take them out and scrape them well; put them in the pot with one gallon of water, a teacup full of peas, and three-quarters of a teacupful of barley, boil for three-quarters of an hour; add half a turnip cut in slices, the other half with carrot, parsnip, and cabbage cut very small; boil for an hour. Add leeks, celery, parsley cut small, and boil for an other hour.
Dish the broth, and serve head and trotters with the slices of turnip for garnish.
Sheep's-head broth requires longer boiling than other broths.
Source: COOKING (1890, May 9). Port Adelaide News and Lefevre's Peninsula Advertiser (SA : 1883 - 1897), p. 4 (SUPPLEMENT TO THE PORT ADELAIDE NEWS).
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