Mayeritsa (greek easter soup)

Yield: 4 Servings

Measure Ingredient
Entrails (liver, heart,>>>
Lungs, intestines) of a>>>>
Very young spring lamb.
4 tablespoons Butter
1 Med. onion, chopped
2 tablespoons Scallion, chopped
2 tablespoons Dill, chopped
Salt & pepper to taste
Meat broth
½ 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 cut-up 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 (1½ 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 egg-lemon 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

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