Ingredients

1 ^1/2 to 2 pounds fresh lamb, shoulder

4 pints water

1 ^1/2 tablespoons salt

1/4 cup rice

1 pound rutabagas (yellow turnips)

1/2 pound carrots

1 onion

Cabbage

Potatoes

Directions

Have the meat chopped into small pieces. Boil the meat in salted water for 25 minutes. Skim.

Rinse the rice and add it to the meat. Continue to boil another 20 minutes. Add cleaned vegetables cut into rather small pieces.

Boil for 15 more minutes. Add minced parsley when served.