4    Leeks; medium sized, washed,

           -trimmed & cut in small
           -cubes
      2    Onions, large; peeled

      3    Carrots; peeled & sliced in

           -small cubes
      2    Parsnips; peeled & sliced in

           -small cubes
  1 1/2 lb Lamb, neck of;sliced &

           -trimmed of any fat
    1/2 c  Rice

           -Salt
           -Freshly ground pepper
      1    Parsley; bunch, finely

           -chopped
  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