Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Leeks; medium sized, washed, 1 1/2 lb Lamb, neck of;sliced
-trimmed cut in small -trimmed of any fat
-cubes 1/2 c Rice
2 Onions, large; peeled -Salt
3 Carrots; peeled sliced in -Freshly ground pepper
-small cubes 1 Parsley; bunch, finely
2 Parsnips; peeled sliced in -chopped
-small cubes

Make a bunch of the well washed leaves of one of the leeks, [parsley
stalks and the onion skins. Wrap them in a cheesecloth and secure with
string at either end.
Put the vegetables in a large saucepan with the meat, rice and the
bunch of flavoring leaves. Add a little salt and pepper and cover
with cold water. Bring the mixture slowly to a boil, skim it once or
twice, then cover and simmer over low heat for 2 hours.
Remove the meat bones and the bunch of skins. Check the seasoning.
Sprinkle the parsley on top just before serving.
SERVES: 4-6

Browse by categories