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Hairst Bree

2 lb Neck of lamb chops
1 Cauliflower; in flowerlets
1 lb Green peas
4 md Carrots; chopped
4 sm Yellow turnips; chopped
1/2 lb Broad beans
6 Spring onions; chopped
1 sm Lettuce; shredded
2 ts Mint; chopped
1 tb Parsley; chopped
1 ts Salt
1 ts Sugar
1/2 ts Pepper
5 pt Water


In a deep pot boil lamb and salt gently in 10 cups water.


Skim any scum from top.


Simmer 1 hour, covered.


Add carrots, onions, beans, turnips and half the peas.


Simmer 1-1/2 hours more, covered.


Add cauliflower, lettuce, peas, mint, sugar, pepper and more salt if required.


Simmer for 1/2 hour or until meat and vegetables are tender and soup is thick.


Stir in parsley just before serving.





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