500 gr. mutton, cut into small pieces
1 onion
1 carrot
1/2 tablespoon salt
7 tablespoons margarine
4 tablespoons flour
3 egg yolks
Juice of 1 lemon
1 teaspoon ground red pepper
Put the meat, peeled whole onion and carrot in 3 litres of water. Cover and cook on low heat for 2 hours until the meat is well tender. Take the meat out and tear it into very small pieces. Put them back into the stock.
Melt 4 tablespoons or margarine in a saucepan. Add the flour and brown it lightly for 2-3 minutes. Slowly add the stock stirring constantly. Pour it into the soup. Cover and let swimmer. Put 3 egg yolks in a bowl. Add the lemon juice and beat well. Go on beating vigorously with a fork, while adding little by little boiling soup with the help of a ladle. Add this mixture to the soup serving dish.
Heat 3 tablespoons of margarine. Remove from heat add the red pepper. Pour it over the soup and serve at once...
