Saturday 10 August
When you've got the bones from a
big ol' lamb leg, you make Scotch broth.
There were a few changes from our usual procedure, though.
The celery chunks went in on the
initial browning of the bones, instead of later. The bouquet
garni was thyme and parsley, the
latter used for a neat bit of herbaceous auto-bondage. There was only one turnip. And the soup came out extra thick and very
savory, with lots of meaty lamb bits.
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