Put the liver or shanks in a large pot with celery and onion. Season with salt and black peppercorns. Cover with water and bring to the boil. Simmer for the liver for 20 minutes or the shanks for around 2 hours, skimming the surface of any scum. Strain reserving the broth (there should be about 1 litre). Discard the aromatics. Cut the liver or shanks into small pieces and set aside, covered with clingfilm. 

In a clean pot, saute the spring onions and scallions in the extra virgin olive oil. Add the chopped liver or shanks. Add the reserved broth and chicken stock and bring to the boil. Add the rice, season to taste. Simmer uncovered for around 20 minutes or until the meat is very tender. Add the dill and stir well. Turn off the heat. 

In a seperate bowl, whisk the egg yolks, adding a little lemon juice at a time. Take the soup off the heat and ladle out a little of the broth. Gently pour the hot stock from the ladle into the egg-lemon mixture, continuing to whisk. Finally, pour the egg lemon sauce into the pot of soup and slowly stir. Serve immediately.