*  Exported from  MasterCook  *
 
                     MAYERITSA     (GREEK EASTER SOUP)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SPALDING
                         Entrails (liver, heart -- >>>
                         Lungs -- intestines) of a>>>>
                         Very young spring lamb.
    4      tablespoons   Butter
    1      medium        Onion -- chopped
    2      tablespoons   Scallion -- chopped
    2      tablespoons   Dill -- chopped
                         Salt & pepper to taste
                         Meat broth
      1/2  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
(1 1/2 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.
 
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