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Soup

Hlieejfs Head Soup

A soup made from a sheep's head, pearl barley, and vegetables, simmered for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Hlieejfs Head Soup

Ingredients

Directions

Prepare the head

  1. Soak the sheep's head in water overnight to clean it.

  2. Remove the skin and horns.

  3. Split the head and remove the brain.

Cook the soup

  1. Place the head in a stewpan with 5 quarts of water and add vegetables.

  2. Boil for 4 to 4.5 hours until tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sheep's head
Provides the meat and bones that give the soup its body and rich flavour.
Pearl barley
Thickens the broth slightly and adds a chewy texture as it softens.

The step that matters

Boil for 4 to 4.5 hours until tender. A gentle, steady simmer breaks down connective tissue slowly, so the meat becomes tender. Boiling too hard can toughen the meat and cloud the broth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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