2,2 lb. / 1 kg lamb in stew sized pieces
1 bunch of parsley
1 bunch of dill
pepper corns and salt
1 oz. / 30 g of butter
1 oz. / 30 g flour
0,8 pt. / 4 dl boiling syrup
The juice of ½ lemon
1 large bunch dill
1 egg yolk
1 pt. / ½ dl whipping cream
steamed leeks and boiled potatoes
 Put the meat in a saucepan. Pour in 2 pt. / 1 litre of water at a time and add 2 teaspoons of coarse salt each time. Keep on till the meat is completely covered. Bring to a boil and foam.
 Add the herbs, onion and whole peppercorns. Let the meat simmer for about 2 hours, then remove the meat.
 Strain the water and make a sauce base from 0,8 pt. /4 dl mixed with the butter and flour. Season with lemon juice, dill, egg yolk mixed with cream, salt and pepper.
 Just before serving mix in lots of chopped dill in the sauce, put the meat back in the sauce and serve with vegetables and potatoes.