|Lard||2 1⁄2 Ounce|
|Parsley||1 Bunch (100 gm)|
Put the two eggs into a small dish, mix it with a teaspoonful of water and 1 oz. of flour and some more water to make a thin batter, and salt.
Make a light brown roux with the fat and 3 oz. flour.
Put the finely chopped parsley and paprika into it and fill up with suitable quantity of water.
Salt and let it simmer for at least another 20 25 mins.
Before serving keep the soup boiling and pour in the batter stirring the soup with a whisk at the same time, beating the batter into lacy shreds.