|Lamb meat||2 1⁄2 Pound (Breast Or Shoulder)|
|Water||6 Cup (96 tbs)|
|Dill||1 Bunch (100 gm)|
|Parsley||1⁄2 Bunch (50 gm)|
|Lemon rind piece||1|
|Carrots||3 , peeled|
|Meat stock||1 Cup (16 tbs) (From Cooked Meat)|
|Lemon juice||1 Tablespoon|
Put the meat in a pot with the water, salt, bay leaf, peppercorns, dill, parsley, and lemon rind.
Peel the onion and dot it with cloves.
Add this to the mixture.
Cook it for 2 hours or until the meat is tender.
Forty-five minutes before the end of the cooking, add the carrots.
When the meat is tender, remove the meat and carrots from the broth.
Cut the meat in strips and the carrots in 2-inch pieces.
Serve the meat and carrots together, well-heated, with the accompanying sauce.
Put the meat stock through a sieve.
Melt the butter in a small pan.
Stir in the flour; mix well.
Stirring constantly, cook for 7 minutes.
Add the sugar, dill, and lemon juice to the sauce.
Remove the pot from the stove.
Stir in a beaten egg yolk.