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