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

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This Recipe for Cottage Broth is one of thousands in the Recipes-to-go Meat Cookbook.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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Cottage Broth Recipe
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Childs

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

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Cottage Broth recipe - a tasty recipe for you to add to your collection!
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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Cottage Broth

When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

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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