Easter Soup With Egg-Lemon Sauce

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Oxmoor House


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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

Egg-Lemon Sauce

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