Recipe - Arni Fricase Me Kremmithakia Ke Maroulia (Lamb Fricassee)

5 pound Shoulder or back of lamb
Three fourths cup Butter
10 Scallions
Water as needed
Coarse salt
3 Heads of lettuce
2 tablespoon Dill, chopped (or to taste)
Salt & pepper to taste
2 Egg yolks
2 Lemons, juice only

Cut lamb into servingsize strips. Place in pot with the butter. Clean
scallions; chop the white part into small pcs. and the greens into larger
ones (abt. 1 1/2" long); add to meat. Add One half c. water and a little coarse
salt; cook over med. heat for abt. 1 hr.

Clean lettuce and cut into 2inch pcs.

As soon as meat has absorbed the water it will begin to brown in the
butter but do not let the scallions brown. Add dill, lettuce, salt &
pepper. Cover pot and simmer over low heat for abt. 15 min. If it is
needed, add a little water toward the end of the cooking time (not in the
beginning, because then the lettuce will exude water).

Beat egg yolks with 2 tb. of water, add the juice from the lemons, and
beat it in well. Add a little of the liquid from the pot, beating
constantly. Pour this sauce back into the pot and shake the pot gently to
mix the sauce with the food. Serve immediately.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip