1 kg veal meat
1 small cup oil
1 cup celery, finely chopped
40 saffron strings (approximately)
1 ½ tablespoon flour
2 tbsp oil
juice from 3 lemons
1. Put the meat to boil in a saucepan with plenty of water. Skim well. If the froth dissolves before you can remove it, strain it and transfer to another pot.
2. When the meat is cooked, add the oil, saffron and celery and let it boil for about ten minutes.
3. Meanwhile, in a small pan warm up the oil, add the flour and, stirr continuously. Cook until brown.
4. Add some of the boiling broth into the flour and beat it well so that it doesn’t have lumps.
5. Add the thinned cooked flour into the saucepan with the meat and let it boil until the broth thickens slightly.
*At this stage the food’s liquid must be about 1200-1300 ml, i.e. about 6 cups.
6. Beat the eggs well until they become fluffy and add the lemon.
7. Add broth to the egg – lemon mixture (also known as avgolemono), while stirring continuously, until it becomes very hot.
8. Then put it all into the saucepan, take it off the heat and stir. Do not cover the food, as the egg and lemon mixture will turn sour.
9. Serve the meat and the broth in the plates and sprinkle with freshly grated pepper.