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  Baked Lamb with Tomatoes -- Arni A La Hasapa
  Broiled Lamb Chops -- Arni Skaras
  Grilled Lamb on Skewers -- Souvlakia
  Grilled Pork Chops -- Hirines Brizoles
  Lamb Casserole With Pasta
  Lamb Fricasse With Lettuce
  Pork With Celery
  Pot Roasted Lamb -- Arni Psito
  Roast Leg of Lamb With Potatoes
  Veal Stew With Onions -- Stifatho
  Cabbage Rolls -- Lahanodolmathes
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Lamb Fricasse With Lettuce
2 1/2 lbs. cut up shoulder Lamb
2 sliced Onion
5 sliced Chives
1/2 cup Butter
2 tablespoons Flour
2 cut as for salad Lettuce
4 cups hot Water
2 tablespoons Salt
1/2 teaspoon Pepper
1/2 cup (or dill) Parsley
3  Egg Yolks

Saute meat and onions in butter. Sprinkle flour over and mix well. Add lettuce, water, salt, pepper, and parsley or dill. Simmer, covered, until meat is tender (about 1 hour). Remove from heat.

For egg and lemon sauce: beat egg yolks with 2 tablespoons of water. Add lemon juice. Beat in, by spoonfuls, about 1/2 cup of the lamb gravy. Pour egg mixture gradually over meat and gravy, stirring all the time. Serve hot.

This dish is also delicious when prepared with artichokes or endive, instead of lettuce.


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