2 sheep’s heads
1/4 teaspoon pepper

3 quarts water

1 large turnip

1 lb. dried green peas

1 large carrot

Slice bacon or a few bacon bones

1/2 head celery

Small bunch herbs

1 onion

1 dessertspoon salt

Chopped parsley.


Split heads and wash them thoroughly. Soak in water with a little salt 1 hour. Put in saucepan with 3 parts water, peas, bacon, herbs, salt, and pepper. Simmer 3 hours. Remove heads, and cut best portion into small pieces. Skim and remove all fat from soup. Add turnip, carrot, celery, and onion cut into dice. Simmer one hour longer. Remove bacon and herbs then add pieces of meat and chopped parsley and serve.