------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
  
      Title: Lamb Stock
 Categories: Main dish Meats Soups   
   Servings:   10
 
       2 lb Lean Lamb; Neck Or Shank 
       4 qt Water 
       6 ea Peppercorns 
       2 ea Cloves Garlic; Sm, Crushed 
       2 tb Parsley; Dried 
       1 ea Turnip; Quartered 
       2 ea Carrots; Cut In 2 Pieces 
       2 ea Celery Stalks; Cut 2 Pieces 
       3 ea Parsnips; Cut In 2 Pieces 
       1 x  Salt; To Taste 
 
   In an 8-quart 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 1/2 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 1/2 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
  
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