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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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Pork With Celery
2 1/2 lbs. Pork
3/4 cup Butter
1 chopped Onion
2 sliced Carrots
and pepper Salt
1 bunch Celery
2 tablespoons Flour
2  Egg Yolks
1 -2 Lemon
chopped Parsley

Cut meat into 5-6 portions. Put into a saucepan with 1/2 cup of butter, onion, carrots, salt and pepper; add 4 cups boiling water, cover and cook for 1 1/2 hours.

Peel the strings from stalks, using a vegetable peeler. Cut each stalk lengthwise, then crosswise into 2-inch pieces. Parboil for 3 minutes, drain and cook with the meat. Cover and cook for 30 minutes. Just before serving, prepare egg and lemon sauce.Sprinkle with parsley and serve hot.


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