Festive Soup

Slice meat into bite-sized cubes, coat by rolling in seasoned flour and brown in the oil.

Add to broth, boil, toss in carrot, onion, salt, and pepper, then cook for about 1 hour.

Remove the meat, keep 1 ladleful of soup, and pound the vegetables into the soup.

Return meat to soup and keep over very low flame.

Beat eggs, mix in lemon juice, add the cooled ladleful of soup to eggs, and beat thoroughly.

Spill egg mixture into remaining soup for 2-3 minutes. And remember not to let soup boil becasue eggs may curdle.