4 Leeks; medium sized, washed,
-trimmed & cut in small
2 Onions, large; peeled
3 Carrots; peeled & sliced in
2 Parsnips; peeled & sliced in
1 1/2 lb Lamb, neck of;sliced &
-trimmed of any fat
1/2 c Rice
-Freshly ground pepper
1 Parsley; bunch, finely
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.