Mayeritsa

Ingredients

 * 1 1/2	lb	lamb on the bone
 * 8	cup	water
 * 1	x	onion finely chopped
 * 3	x	celery stalks with leaves finely chopped
 * 1/4	cup	finely-chopped parsley
 * 1/2	cup	rice
 * 3	x	egg yolks beaten
 * 1	tbl	cornstarch
 * 1	cup	milk
 * Juice of 1/2 lemon
 * Salt to taste
 * Freshly-ground black pepper to taste

Directions

 * 1) Cut the lamb off the bone and chop it coarsely. Put the meat, the bones, the onion, and the celery into a large saucepan and cover with the water. Bring to a boil over high heat, then reduce to a simmer. Skim any froth and discard. Cover the pot and cook for about an hour.
 * 2) Stir in the rice and the parsley, cover, and cook for about 25 more minutes, until the rice is very tender. Remove bones and discard.
 * 3) When ready to serve, whisk the egg yolks, cornstarch, and milk together until smooth, then whisk it slowly into the soup. Let the soup cook, uncovered, for about 5 minutes. Remove from heat, stir in the lemon juice, season with salt and pepper to taste, then ladle into bowls and serve immediately.
 * 4) Serve hot to 4 to 6 people. It's also wonderful reheated - so long as you reheat carefully and don't curdle it.