Sheep's Head Broth

Ingredients:

• 1 sheep's head.
• water.
• 1 cup pearl barley.
• 2 carrots.
• 2 turnips.
• 1 onion, sliced.
• parsley.
• salt and pepper.

Steps:

1. Clean the sheep's head properly.
2. Put it on to simmer in a pot of water, with the barley.
3. Skim it carefully.
4. After an hour, add the carrots, turnips, onion and parsley.
5. Season with salt and pepper.
6. When the head is sufficiently tender, serve.

Notes:

• The head can be put on a separate dish, and parsley and melted butter poured over it, and garnished with parsley leaves or boiled beef.