Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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