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Mageritsa (easter Lamb Soup)

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Greek Greek, Lamb, Soups/stews 8 Servings

INGREDIENTS

Karen Mintzias
Intestines, heart lungs
& liver of 1 lamb.
1 lamb's feet and tripe, opt
1 Lamb's head, optional
Salt
2 Lemons, juice only
1 Bunch scallions, chopped
2/3 c Chopped fresh parsley
1/2 c Chopped fresh dill
1/4 c Chopped celery leaves
6 T Raw long-grain white rice
1/2 t Aniseed, optional
Freshly ground pepper
3 Whole eggs

INSTRUCTIONS

Note: If using the lamb's head, wash it, then soak it in cold water
for 3 hours. Drain. Cut the head in half, using a sharp knife, and  tie
with a clean string.  If using the lamb's feet and tripe, prepare as
follows: If tripe is  not parially cooked, cut open with a sharp knife
and clean the inside  thoroughly under running water. Put in a pan with
cold salted water to  cover and soak for 30 minutes, then drain and
wash with cold water.  Cut into small pieces and put in a large soup
pot with the lamb's  feet. cover with cold water, and simmer until
tender, adding salt to  taste during the last minutes of cooking. Cube
the tripe, remove the  meat of the feet from the bones, and add to the
mageritsa at the same  time as the cut-up intestines, adjusting the
liquid by adding more  water.  Clean the intestines thoroughly by
turning them inside out, using a  long skewer or stick (this turning
will be quicker if the intestines  are first cut into 2-foot lengths),
then wash under cold running  water until clean. Rub the intestines
with salt and the juice of 1/2  lemon, rinse again in cold water and
drain. Braid the intestines or  tie the ends together with clean
string. Put in a large soup pot with  the lamb's head, if using, and
cove with cold water. Bring to a boil,  then lower the heat, skim, and
simmer for 30 minutes. Remove the  intestines, drain them, and cut into
1/4 inch pieces with the  scissors and set aside to add to the soup
later. (Use the remaining  portion of the head for another dish.)
Bring the soup stock to a boil and add the scallions, parsley, dill,
and celery leaves. Cut the heart, lungs, and liver into small
bite-sized cubes, and add them to the soup, and simmer for 15  minutes.
Add the rice, cut-up intestines, aniseed, salt and pepper to  taste and
continue simmering until the rice is tender, approximately  15 minutes,
adding more water as needed and the brains during the  last few minutes
of cooking.  Half an hour before serving, bring the soup to a boil,
then remove  from the heat and prepare the avgolemono: Beat the eggs
for 2  minutes. Continue to beat, gradually add the remaining lemon
juice.  Then 1 to 2 cups of the hot soup by droplets, beating steadily,
until  all has been added. Add the avgolemono to the soup. Stir over
minimum  heat until thickened. Serve warm but avoid boiling the soup
after  adding the avgolemono.  A richer Mageritsa can be made by
sauteing the scallions in 3  tablespoons butter or oil before adding to
the soup.  From: "The Food of Greece" by Vilma Liacouras Chantiles.
Avenel  Books, New York.  Typed for you by Karen Mintzias  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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