Required: One sheep's head (prepared by butcher).

Three quarts of cold water.

Two ounces of fine oatmeal.

Two ounces of pearl barley.

Two carrots, turnips, and onions.

A small head of celery.

Salt and pepper.

One tablespoonful of chopped parsley. Wash the head very thoroughly, and take out the brains. Put the head and tongue to soak for two hours in tepid salted water, then put them in a large saucepan with the cold water and a little salt. Bring the water to the boil, skim it well, then add the vegetables cut in squares, and the barley. Let it simmer for three to four hours, skimming it now and then. Next cut some of the best parts of the meat from the head into neat dice, also some of the vegetables and the tongue. After skinning it, put these on one side with a little of the barley.

Rub as much as possible of what remains of the head, vegetables, and barley through a coarse wire sieve, moistening it as you do so with a little broth.

Mix this sieved meat with the strained broth. Re-boil it, mix the oatmeal thinly and smoothly with a little cold water, add it to the broth, and stir until it boils. Lastly, add the dice of meat and vegetables, and seasoning to taste. Let it simmer for about ten minutes, sprinkle in the parsley, and serve.

N.B. - If preferred, rice may be used in place of pearl barley.