Cottage Broth Recipe

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Cottage Broth Ingredients

STOCK

2 lamb shanks (about 3 lbs)
7 cup ; water
1 onion studded with 4 cloves
2 bay leaves
2 tsp salt
4 peppercorns
2 carrots, peeled and chopped
1 stalk celery, chopped

SOUP

3 tbsp butter or margarine
2 leeks, cleaned, sliced
1 medium onion, chopped
2 turnips, peeled and diced
3 medium carrots, peeled and sliced
2 stalks celery, chopped
1/4 cup parsley, chopped
1 tsp dried thyme, crumbled
1/4 cup barley, soak overnight in water t

A Recipe for
Cottage Broth

Do vegetarians eat animal crackers?
Author Unknown

Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

This is a recipe for Cottage Broth from the recipe cookbook of Recipes-to-go (Meat)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
John Barrymore

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What is patriotism but the love of the food one ate as a child?
Lin Yutang

Cottage Broth

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman

Cottage Broth Directions

The day before serving, place chicken in shallow roasting pan; roast at
400 degrees F. until well-browned (20 to 30 minutes). Place lamb and
remaining stock ingredients in Dutch oven or heavy kettle; bring to
boil. Cover; reduce heat to low. Simmer 2-1/2 to 3 hours, until meat
is very tender; remove meat from broth. Strain stock; discard
vegetables. Refrigerate stock overnight. Remove lamb from shanks;
dice. Reserve for soup.

The following day, melt butter or margarine in large Dutch oven. Add
vegetables, except parsley; cook over moderate heat, stirring
occasionally, until tender. Remove fat from soup stock and add stock
to vegetables. Add parsley, thyme, barley, and reserved lamb; mix
well. Bring to boil; cover. Reduce heat to low; cook 1 to 1-1/4
hours, until barely tender. Yield: 8 servings. Source: The
Encyclopedia of Creative Cooking, Compiled by Jane Solmson.

Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com

Serves: 8

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Cottage Broth Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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