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LAMB AND RICE

2 tablespoons shortening
2 onions, chopped
6 shoulder lamb chops
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 carrots ,sliced
2 stalks celery, chopped
6 cups water
1 cup rice
1/4 pound mushrooms, chopped
2 egg yolks, beaten

Heat the shortening in a heavy saucepan or casserole. Add the onions
and lamb chops. Cook over medium heat 15 minutes, turning the chops
frequently. Add the salt, pepper, bay leaf, carrots, celery and
water. Cook over medium heat for 30 minutes. remove the chops. Add
rice and mushrooms. Cover and cook over low heat for 25 minutes.
Discard bay leaf. Add the egg yolks, stirring constantly to prevent
curdling. Place the chops on top. Bake uncovered in a 375 deg oven
for 10 minutes.

NOTE: I drain off most of the fat after the chops are cooked and
before adding salt, pepper, bay leaf, carrots, celery and water.

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