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------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
Title: Lamb Stock
Categories: Main dish Meats Soups
Servings: 10
2 lb Lean Lamb; Neck Or Shank
4 qt Water
6 ea Peppercorns
2 ea Cloves Garlic; Sm, Crushed
2 tb Parsley; Dried
1 ea Turnip; Quartered
2 ea Carrots; Cut In 2" Pieces
2 ea Celery Stalks; Cut 2" Pieces
3 ea Parsnips; Cut In 2" Pieces
1 x 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 hour then remove the
congealed fat from the surface.
Makes 3 1/2 Quarts
Each 1 Cup Serving Contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
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39 5 G 1 G 0 1 G 0 1 Mg 0
From The Cookbook For The 90s by Helen V. Fisher
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