Recipe - Mayeritsa (Greek Easter Soup)

Entrails (liver, heart,
Lungs, intestines) of a
Very young spring lamb.
4 tablespoon Butter
1 Med. onion, chopped
2 tablespoon Scallion, chopped
2 tablespoon Dill, chopped
Salt & pepper to taste
Meat broth
One half cup Raw rice
2 Eggs (or 3)
2 Lemons, juice only

Wash entrails in plenty of water. Scald in boiling water for abt. 2
min. Cool, the cut into small pcs. Melt butter in a pot. Saute the onion
until light golden color, add scallion and cutup meats, turning meats
several times. Add dill, salt and pepper, and enough broth to cover. Bring
the whole to a boil and cook covered, until meat is tender (1 One half to 3
hrs). About 20 min. before it is done, add the rice, and more broth if
necessary. When rice is tender, remove pot from the heat.

Beat eggs; add lemon juice, beating it in well. Slowly add some of the
hot liquid from the pot, stirring constantly. After the egglemon mixture
is well blended, pour it into the soup; stir. Serve hot.

NOTE: The broth is usually made from the lamb's head, breast, or
shoulder, but you can use any meat stock.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini