1 lamb pluck,
1 kilo (2 lbs)
1/2 kilo (1 lb) green
1 bunch anise
3/4 of a teacup rice
2 tablespoons butter
Salt and Pepper
Boil the pluck and take out
the foam. Put salt and let it boil for a while. Take it out and conserve the
broth. Cut the pluck into small pieces.
Put the broth in a large pot,
after passing it through a strainer. Cut the onions and the anise into small
pieces, and add them in the broth. Add also the pluck and the butter. Lower
the fire and let them boil.
When they are almost done,
add the rice. Prepare in the meadtime the egg and lemon sauce. Beat very
well the eggs and add the lemon juice very slowly. Take some of the soup and
add it slowly to the sauce. Do the same thing several times, beating always
the sauce, add the sauce to the pot, stiring the soup slowly.
The above recipe is for 8-9