This is a dish that’s good served on its own with some bread. If you don’t have dried fennel flowers, add a couple of soft branches of wild fennel or dill.
Trim the celery and separate all the stalks. Chop off the top leafy parts (you won’t need them here). Strip away the stringy bits with a knife, starting at the bottom and pulling all the way to the top so that the strings come away. Cut the stalks into lengths of about
Add the celery and dried fennel to the pan with another
Whisk the eggs in a bowl with some salt and pepper. Whisk a ladleful of the meat juices into the eggs, whisking continuously to make sure they don’t scramble. Add another ladleful of juice and then pour the eggs into the saucepan, mixing with a wooden spoon. Add the lemon juice and mix through. Put the pan back onto the lowest heat possible and cook for another minute or so, stirring continuously to just cook and thicken the eggs. Remove from the heat, taste for seasoning and serve immediately.
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