Lamb Fricasse With Lettuce

2 1/2 lbs. cut up shoulder Lamb
2 sliced Onion
5 sliced Chives
1/2 cup Butter
2 tablespoons Flour
2 cut as for salad Lettuce
4 cups hot Water
2 tablespoons Salt
1/2 teaspoon Pepper
1/2 cup (or dill) Parsley
3  Egg Yolks
 Lemon

Saute meat and onions in butter. Sprinkle flour over and mix well. Add lettuce, water, salt, pepper, and parsley or dill. Simmer, covered, until meat is tender (about 1 hour). Remove from heat.

For egg and lemon sauce: beat egg yolks with 2 tablespoons of water. Add lemon juice. Beat in, by spoonfuls, about 1/2 cup of the lamb gravy. Pour egg mixture gradually over meat and gravy, stirring all the time. Serve hot.

This dish is also delicious when prepared with artichokes or endive, instead of lettuce.