MEATS
Soup of Lamb’s head and pluck.
Put the head, heart and lights, with one pound pork into five quarts water; after boiling one hour add the liver, continue boiling half an hour more, which will be sufficient: potatoes, carrots, onions, parsley, summer savory and sweet marjoram, may be added in the midst of the boiling: take half a pound butter, work it into one pound flour, also a small quantity of summer savory, pepper and two eggs, work the whole well together – drop this in small balls into the soup while hot, it is then fit for the table.
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