| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Breast of Lamb w/bone, or |
|
|
Stewing lamb |
| 8 |
c |
Cold water |
| 1/2 |
c |
Pearl barley |
| 2 |
T |
Butter |
| 2 |
|
Carrots, peeled and diced |
| 1 |
|
White turnip, peeled/diced |
| 2 |
|
Ribs celery, diced |
| 1 |
|
Onion, diced |
|
|
Salt & pepper to taste |
INSTRUCTIONS
In a large stockpot, cover the lamb with cold water; bring to a boil.
Add the barley, partially cover the pot, and simmer until the meat and
barley is tender, 1 1/2 hours. Add more water to adjust for
evaporation; skim the surface of the soup as necessary.. Remove the
meat from the broth. Cut the meat away from the bone, discard the
bones, and return the meat to the soup.Continue simmering the soup. In
a skillet, melt the butter over medium heat. Add the carrots, turnip,
celery, and onion and cook stirring often for 10 minutes. Add the
vegetables to the soup. Simmer until the vegetables are tender, about
10 minutes more. Season with salt and pepper to taste. Source: New
York Cookbook, Molly O'Neill, 1993 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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