Entrails (liver, heart,>>>
Lungs, intestines) of a>>>>
Very young spring lamb.
4 tb Butter
1    Med. onion, chopped
2 tb Scallion, chopped
2 tb Dill, chopped
Salt & pepper to taste
Meat broth
1/2 c  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 lambs head, breast, or
shoulder, but you can use any meat stock.