Ingredients

• small leg of lamb (or shoulder)
• salt
• dill
• butter

• flour
• sugar
• 1/2 t. vinegar
• 1 egg yolk

Directions

1. Boil lamb in water with salt and dill (trim fat really well) for 2 1/2 to 3 hours.
2. Cut into pieces for serving.
3. Put stock in bowl and remove fat.
4. Make gravy with butter, flour, stock, sugar.
5. Add vinegar and dill, then taste.
6. Put yolk of egg in a small cup.
7. Add a little hot gravy to the egg yolk and mix.
8. Put egg mixture into gravy and heat.
9. DO NOT LET IT BOIL.