SC - I'm not proud....HELP!!!!!!!!!!

[Jane M Tremaine]

Try this lamb soup.

1 TBL of oil
21/2 lbs of lamb
10 cups water
1/2 small cabbage, chopped
2 carrots, chopped
1 large onion
1/2 large rutabaga, chopped
2 tsp dried thyme
2 bay leaves
pinch of gournd all spice.
On large lamb bone.

Boil the large lamb bone for several hours to pull out the marrow and
flavor.

Heat oil in a heavy large pot or Dutch Oven at a high heat.  All lamb meat
and cook untill a dark brown. Add all of the remaining engrediants and
simmer untill all vegies are tender and the soup is thick.  Remove bay
leaves, season with salt and pepper.

The orginal calls for barley.  I have made it both ways and it is yummy.

Jana

> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Black Jade
> Sent: Friday, July 28, 2000 4:28 PM
> To: sca-cooks at ansteorra.org
> Subject: SC - I'm not proud....HELP!!!!!!!!!!
>
>
> Greetings the list,
>
> I'm in the middle of trying to compose a menu for a Celtic feast.
>  I have a
> lot of recipes, however our esteemed Barones is Gluten intolerant which is
> making my life difficult.
>
> Does anyone please have any gluten free recipes? I don't want to
> change the
> entire feast, just provide one or two gluten free dishes to replace what
> usually would be filled with th3e bread, oatcakes etc....
>
> Yours in confuzzlement
> -A'adeema
>
>
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