Meat-soups

Ingredients

• meat
• head
• trotters
• coarse sea salt
• water

Directions

1. Bake the meat until tender.

2. Cut the meat from the bones and add it in small pieces to the soup.

3. Alternatively, serve the head and trotters separately, whole or cut into a stew.

4. Singed the head with a red-hot iron to remove the wool without damaging the skin.

5. Soak the head overnight, then wash, scrape, and split it.

6. Remove the brains; fry them or make them into forcemeat balls.

7. Stew the head in the broth until tender.