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Cottage Broth

deasia's picture
Ingredients
  Lamb neck 2 1⁄2 Pound, cut crosswise through bone
  Salt 2 1⁄2 Teaspoon
  Black peppercorns 6
  Pearl barley 2 Tablespoon
  Peeled potato 1 Cup (16 tbs), diced (1/4 Inch)
  Pared carrot 1⁄2 Cup (8 tbs), diced (1/4 Inch)
  Pared turnip 1⁄2 Cup (8 tbs), diced (1/4 Inch)
  Onion 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Parsley 1 Tablespoon, chopped
Directions

GETTING READY
1. Wipe lamb with damp paper towels.

MAKING
2. In 6-quart kettle or Dutch oven, combine lamb, salt, pepper- corns, barley and 1-1/2 quarts water.
3. Bring to boiling simmer, covered for 2 hours and remove lamb from broth.
4. Separate meat from fat and bones cut in 1/2-inch pieces and set aside.
5. Skim fat from broth and measure broth to get 5 cups and add water if needed.
6. Return broth to kettle add meat and chill overnight.
7. Next day, remove fat from broth and discard.
8. Bring to boiling and add vegetables.
9. Return to boiling, reduce heat and simmer, covered for 1 hour.

SERVING
10. Sprinkle with chopped parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
8

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