------------- 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

-----------------------------------------------------------------------------