Saute meat in olive ol until lightly browned (if using liver, blanch first). Add scallions, romaine, dill, and parsley, and continue to saute about 5 minutes. Add water and bring to a boil (water should just cover ingredients). Reduce heat slightly and simmer for about 1 hour. (Recipe can be made up to this point in advance). Add rice and simmer 20 minutes more or until rice is done and meat is tender. To make the avgolemono (egg and lemon) sauce, whisk together lemon juice and eggs. Using a ladle, add a little hot soup broth to the mixture, continuing to whisk. Remove soup from heat. Turn sauce into soup and stir until slightly thickened. Serve with crusty bread.