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Cut the lamb in cubes. Boil the lamb in water for 20 minutes, salt and pepper. After that mix together in a saucepan, butter and flour and sauté for 2 minutes. Add milk but be careful not create lumps. Add salt and pepper. Add this mix to the boiled lamb; being careful to stir. After that add parsley. Boil for 20 minutes. Leave the soup to cool in a bowl. Mix together egg whites and lemon juice and stir in some of the soup. Stir, add this mixture to the big pot. Serve soup warm with rosemary bread or olive bread.
Contributed by Pantelis' Grandmother, 2007
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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