This stewed sheep's head and trotters recipe might not strictly be traditional Halloween fare but it will certainly terrify all but the strongest of witches at the supper table
Ingredients:
1 sheep's head and trotters
1 lb. (450g) scrag of mutton
1 lb. (450g) turnips
1 lb. (450g) carrots
1 lb. (450g) onions
4 oz. (125g) pearl barley
8 pints of cold water
salt and pepper
1 tsp. chopped parsley
Cooking Instructions:
Wash, peel and quarter the vegetables
Put the sheep's head and trotters in a pan of cold water and bring slowly to the boil
Throw away the water
Put 8 pints of cold water into the pan with the sheep's head and trotters, add a little salt and bring slowly to the boil
When they are boiling, skim the stock and lower the heat
Simmer the meat gently for 3 hours, removing the scrag and trotters after two hours
Cut the meat from the scrag
When the stew is done, put back the meat and trotters, add the parsley and season to taste
After cooking for about five minutes, put the sheep's head, trotters and vegetables into a serving dish and ladle the broth into soup bowls