| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 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 x ca. 450 g | Lamb, neck of;sliced & trimmed of any fat |
| 1/2 Tasse | 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
|
|
Anmerkungen zum Rezept:
|
