Recipe - Haggis With Potato And Parsnip Mash

2 pound Neck of lamb chops
1 Cauliflower; in flowerlets
1 pound Green peas
4 md Carrots; chopped
4 small Yellow turnips; chopped
One half pound Broad beans
6 Spring onions; chopped
1 small Lettuce; shredded
2 teaspoon Mint; chopped
1 tablespoon Parsley; chopped
1 teaspoon Salt
1 teaspoon Sugar
One half teaspoon Pepper
5 pt Water

In a deep pot boil lamb and salt gently in 10 cups water.

Skim any scum from top.

Simmer 1 hour, covered.

Add carrots, onions, beans, turnips and half the peas.

Simmer 1One half hours more, covered.

Add cauliflower, lettuce, peas, mint, sugar, pepper and more salt if
required.

Simmer for One half hour or until meat and vegetables are tender and soup is
thick.

Stir in parsley just before serving.

Converted by MC_Buster.

NOTES : Hairst Bree is Scots for harvest broth and is part soup and part
stew. It is made with lamb, a natural choice in a country where sheep often
fair better than cattle and although this may sound unusual to people more
accustomed to eating beef or chicken, it is delicious, especially when made
with fresh meat and crisp, young vegetables. The vegetables can be
substituted if desired; for example, replace the cauliflower with cabbage,
and other vegetables may be used instead.

Converted by MM_Buster v2.0l.