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Alma Mater Soup

  • Sheep's head
  • Salted water
  • 1 gallon of water
  • 1 teacup of pearl barley
  • 4 cloves
  • Pepper
  • Salt
  • Sweet herbs
  • 2 onions
  • 2 carrots
  • 1 turnip
Take a sheep's head and pluck. Have the head cut in several pieces with a cleaver, wash thoroughly in salted water and put in the soup kettle with a gallon of water; cut the liver and heart in slices, and fry brown in a little butter, then add to the soup; simmer gently until the bones separate from the meat; take from the fire, and remove all the bones from the meat; cut the meat in very small pieces, and return to the kettle; fill in with hot water to keep the gallon, add 1 teacup of pearl barley; season with 4 cloves, pepper, salt, and bunch of sweet herbs; cut finely 2 onions, 2 carrots, 1 turnip, and cook until the vegetables are done. Serve with forcemeat balls.
Submitted by Cassyjean - Torrington, CT Oct 15, 2009 15 min 30 min 45 min

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