---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Cottage Broth
  Categories: Soups, Lamb
       Yield: 8 Servings
  
            -JUDI M. PHELPS
 
 ---------------------------STOCK---------------------------
       2    Lamb shanks (about 3 lbs)
       7 c  ;water
       1    Onion studded with 4 cloves
       2    Bay leaves
       2 ts Salt
       4    Peppercorns
       2    Carrots; peeled and chopped
       1    Stalk celery; chopped
 
 ---------------------------SOUP---------------------------
       3 tb Butter or margarine
       2    Leeks; cleaned, sliced
       1 md Onion; chopped
       2    Turnips; peeled and diced
       3 md Carrots; peeled and sliced
       2    Stalks celery; chopped
     1/4 c  Parsley; chopped
       1 ts Dried thyme; crumbled
     1/4 c  Barley; soak overnight in
            -water to cover, drained
  
   The day before serving, place lamb in shallow roasting
   pan; roast at 400 degrees F. until well-browned (20 to
   30 minutes).  Place lamb and remaining stock
   ingredients in Dutch oven or heavy kettle; bring to
   boil. Cover; reduce heat to low.  Simmer 2-1/2 to 3
   hours, until meat is very tender; remove meat from
   broth.  Strain stock; discard vegetables. Refrigerate
   stock overnight.  Remove lamb from shanks; dice.
   Reserve for soup.
   
   The following day, melt butter or margarine in large
   Dutch oven.  Add vegetables, except parsley; cook over
   moderate heat, stirring occasionally, until tender.
   Remove fat from soup stock and add stock to
   vegetables. Add parsley, thyme, barley, and reserved
   lamb; mix well. Bring to boil; cover. Reduce heat to
   low; cook 1 to 1-1/4 hours, until barely tender.
   Yield: 8 servings.   Source:  The Encyclopedia of
   Creative Cooking, Compiled by Jane Solmson.
   
   Shared and MM by Judi M. Phelps. jphelps@slip.net or
   jphelps@best.com
  
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