Easter Soup With Egg-Lemon Sauce

• 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

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. Saute 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.

lamb brain, salt, water, green onions, butter, pepper, regular rice

Taken from www.myrecipes.com/recipe/easter-soup-with-egg-lemon-sauce (may not work)