Recipe - Lamb Stock

2 pound Lean Lamb; Neck Or Shank
4 qt Water
6 Peppercorns
2 Cloves Garlic; Sm, Crushed
2 tablespoon Parsley; Dried
1 Turnip; Quartered
2 Carrots; Cut In 2" Pieces
2 Celery Stalks; Cut 2" Pieces
3 Parsnips; Cut In 2" Pieces
Salt; To Taste

In an 8quart 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 One half 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 One half Quarts

Each 1 Cup Serving Contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
39 5 G 1 G 0 1 G 0 1 Mg 0

From The Cookbook For The 90s by Helen V. Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip