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Lamb broth
Artist:
_
Yield:
6
Categories:
Hints & Help, Lamb & Mutton, Reference & Text, Soups & Stews
Rating:
0
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Ingredients:
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Procedures:
1
Wash and remove the membrane from lamb shank.
2
Clean thoroughly.
3
Cover with cold water.
4
Let stand 2 hours.
5
Drain.
6
Add fresh cold water in the proportion of 1 quart of water per pound of lamb.
7
Add ?teaspoon salt per each quart of water.
8
Simmer 2 hours.
9
Cool.
10
Skim off fat.
11
Heat broth to boiling.
12
Pour into freshly sterilized jars.
13
Adjust cover.
14
Partially seal.
15
Process in hot water bath 1 hour.
16
Remove from water bath.
17
Complete the seal.
18
Label and store in refrigerator until needed.
19
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