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Easter Soup With Egg-Lemon Sauce

Yield twelve 1/2-cup servings


  • 1 lamb liver
  • 1 lamb brain
  • 1 lamb tongue
  • 1 teaspoon salt
  • 7 cups water
  • 5 green onions, chopped
  • 1/4 cup plus 2 tablespoons butter or margarine
  • 1/4 teaspoon dillweed
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked regular rice
  • Egg-Lemon Sauce

How to Make It

  1. Combine liver, brain, tongue, salt, and water in a large Dutch oven. Bring to a boil; cover and simmer 30 minutes or until meat is fork tender. Remove meat from broth. Cool; chop and set aside. Strain broth and set aside.

  2. Sauté onion in butter in a heavy skillet until tender. Add chopped meat, dill weed, and pepper; cover and simmer 5 minutes. Add onion-meat mixture to reserved broth; cover and simmer 30 minutes. Add rice, and simmer an additional 20 minutes. Gently stir Egg- Lemon Sauce into simmering soup. (Maintain simmering temperature; do not increase heat.) Serve immediately.

Oxmoor House Homestyle Recipes