velvetechos (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
velvetechos) wrote2004-03-13 01:00 pm
velvetechos) wrote2004-03-13 01:00 pm
(no subject)
Posting recipe I found online here, it sounds awesome, so I have to make it, and I don't have my printer hooked up, ao I'm sticking it in my livejournal =-). Wound you take a gander at that run on sentance?
2 Lb Neck Of Lamb -- Bone In
8 Cups Water
1 Cup Carrots -- Diced
2 Med Onions -- Chopped
1 Cup Yellow Turnip -- Pared And Chopped (or rutabaga)
1 Cup Celery -- Diced
1 1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Rosemary -- Crumbled
1/4 Cup Barley
Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary
in large kettle. Cover; bring to boiling. Lower heat; simmer 1 1/2
hours.
Remove kettle from heat. Remove meat; bone. Skim fat from soup.
Return meat to soup. Bring to boiling; add barley. Simmer 30 minutes,
or until barley is tender. garnish each serving with chopped parsley, if
you wish.
2 Lb Neck Of Lamb -- Bone In
8 Cups Water
1 Cup Carrots -- Diced
2 Med Onions -- Chopped
1 Cup Yellow Turnip -- Pared And Chopped (or rutabaga)
1 Cup Celery -- Diced
1 1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Rosemary -- Crumbled
1/4 Cup Barley
Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary
in large kettle. Cover; bring to boiling. Lower heat; simmer 1 1/2
hours.
Remove kettle from heat. Remove meat; bone. Skim fat from soup.
Return meat to soup. Bring to boiling; add barley. Simmer 30 minutes,
or until barley is tender. garnish each serving with chopped parsley, if
you wish.