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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