Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Lean Lamb -- Neck Or Shank 2 ea Carrots -- Cut In 2" Pieces
4 qt Water 2 Stalks Celery -- Cut In 2"
6 ea Peppercorns Pieces
2 sm Cloves Garlic -- Crushed 3 ea Parsnips -- Cut In 2"
2 tb Parsley -- Dried Pieces
1 ea Turnip -- Quartered Salt -- To Taste

In an 8-quart pot, brown the meat well on all sides. Add the water,
peppercorns, garlic and dried parsley. Bring to a full boil, reduce
the heat and simmer for 1 hour. Add the turnip, carrots, parsnips,
and celery and continue cooking for an additional 1 1/2 hours. Cool
completely and strain. Salt to taste. Remove the meat from the
bones and reserve for another use. Refrigerate the stock for several
hours then remove the congealed fat from the surface.

Makes 3 1/2 Quarts

Recipe By :

From: Marjorie Scofield Date: 04-17-95 (159) Fido:
Cooking

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