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1. Cut the lamb into small squares, put into a pan of cold water, add a little salt and bring to the boil.
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2. Skim, then add the parsley and onion and continue cooking until the meat is tender.
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3. Meanwhile put the lard in a separate pan, add the flour and paprika and bring to the boil.
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4. Add this thickening to the soup, and then stir in the egg and a little vinegar to taste.
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