17 Scotch Broth

Wash and clean a sheep's head and soak for 2 hours. Put it in a deep

saucepan with just enough water to cover it. When the head is thoroughly

heated, add 2 qts. of water and boil for 2 hours. Take out the head and

remove the meat from the bones. Put back the bones into the saucepan

with an onion, a bunch of sweet herbs, salt and pepper. Simmer another

hour. Chop the meat into small pieces and add it to the soup ten minutes

before serving.