No. 11 Sheep’s-head Broth
Get the butcher to split the sheep’s head into halves, wash these clean, and put them into a boiling-pot with two gallons of water; set this on the fire to boil, skim it well, add carrots, turnips, onions, leeks, celery, thyme or winter savory, season with pepper and salt; add a pint of Patna rice, or Scotch barley; and all the whole to keep gently boiling by the side of the fire for three hours, adding a little water to make up for the deficiency in quantity occasioned by boiling.