| How To Cook: |
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1. Add meat, bones, peeled onion, scraped carrot and salt to 4 cups of water.
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2. Cook over medium fire in covered pot until meat is tender (about 3 hours).
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3. Strain off the broth. Mince the meat, add it to the stock and set aside.
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4. Blend butter and flour in large saucepan over low flame, and stir constantly until mixture is light brown (about 3 minutes).
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5. Add meat stock gradually, stirring constantly. Simmer for about 5 minutes.
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6. Add lemon juice to beaten egg yolks, and then gradually add about 2 ladles of the hot stock. Stir this mixture into the soup.
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7. Serve with garnish of melted butter to which paprika and cayenne have been added.
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