Kokt Lamm I Dillsas
3 pounds neck (or shoulder) of lamb
2 quarts water
salt
3 or 4 dill stalks
beurre manie
2 Tbsp dill salt (or to taste)
1-1/2 Tbsp vinegar
3/4 Tbsp sugar,
pinch white pepper
l large egg yolk.
Cook 3 pounds neck (or shoulder) of lamb in two quarts salted water with 3
or 4 dill stalks for 2 to 2-1/2 hours till tender. Thicken stock with
beurre manie and add 2 Tbsp dill salt (or to taste), vinegar, sugar, white
pepper. Simmer 5 minutes. Beat in egg yolk.
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