Recipe - Wedding Soup

500 g Mutton, cut into small
pieces
1 Onion
1 Carrot
One half tablespoon Salt
7 tablespoon Butter
4 tablespoon Flour
3 Egg yolks
Juice of 1 lemon
Paprika

1 Put the meat, peeled whole onion and carrot into a saucepan and add 3
litres of water. Cover and cook on low heat for 2 hours until the meat is
tender. 2 Take the meat out and tear it into very small pieces. Put them
back into the saucepan. 3 Melt 4tbs of butter in a saucepan. Add the flour
and brown it slightly for 23 minutes. Slowly add the stock stirring
constantly. Pour it into the soup. Cover and let simmer. 4 Put 3 egg yolks
in a bowl. Add the lemon juice and beat well. Go on beating vigorously with
afork, while adding little by little boiling soup with the help of a ladle.
Add this mixture to the soup and turn the heat off. Pour it into a soup
serving dish. 5 Heat 3 tbs of butter. Remove from heat and add the
paprika. Pour it over the soup and serve at once.