Brown meat in butter or margarine in large heavy pot. Add bones, bay leaf. Celery leaves, parsley, salt, peppercorns, sliced carrot, onion, and water. Cover; heat until water boils; remove film from top. Reduce heat; simmer for 1-1/2 to 2 hours. Strain stock; reserve meat; skim fat from stock immediately or refrigerate overnight, then remove firm layer of fat. Heat soup to boiling; add diced carrots, chopped onions, celery, leek, potatoes, peas or lima beans, tomatoes, salt, and reserved meat. Reduce heat, simmer gently for 3 0 minutes, or until vegetables are tender; add parsley. Yield: 6 to 8 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.