Serbian Chicken Soup
Cut a fowl in four or five pieces. Put in a kettle with about one quart of water to each pound of fowl. When half cooked add salt and a carrot, parsnip, some celery and parsley, an onion, and a few whole black peppers.
In a separate pan put a tablespoon of lard and ½ tablespoon of flour. Stir this until it is brown and add some paprika, according to taste. Add this to the soup. Let it boil a few minutes. Just before serving the soup stir in well the yolk of an egg beaten with three tablespoons of cream.