This could be considered the perfect Georgian dish: economical and flavoursome, dished up with a strong (albeit a little gruesome) performance element.
A Sheeps Head Soop
Take the sheeps head & put it down with as much water as will cover it, a faggot of sweet herbs, a little all spice & pepper. Let it stew softly till the head be very tender. Then, take up the head & strain the broth & have 2 or 3 onions cut small & an head of white cabbage cut small. Put these in the broth & let it stew till it be very tender. Than have a qrt of new milk boyled, the yolks of 2 eggs brewed in it. Stir this into the soop. You must have one side of the head kept very hot & serve it in the middle of the soop. Put a little salt in.
The method is quite straightforward. The sheepshead is stewed in water with herbs, spices and seasoning until the meat is tender and its juices have flavoured the broth. The head is then taken out, and onions and cabbage are added to the remaining liquid. When the vegetables are tender, a custard-like mixture of hot egg yolks and milk is poured in to thicken and enrich the soup.
The soup is now just about ready for serving, but there’s one final step to both visually amaze the diner and add some meaty textures to the dish. Half the sheeps head, which has been kept hot, is lowered into the serving dish and the rich soup is poured in around it. Then a sprinkle of salt, and it’s ready for the table.
This soup may not be to many modern British diners’ tastes, but there is no denying that nutritionally, economically and as a theatrical pièce de résistance, it is hard to beat!