Lamb Soup

Cut a shoulder of lamb into moderately large pieces, place them in a stewpan
with an onion and a piece of butter ; fry until nicely browned then dredge in a tablespoonful
each of flour and curry powder, stir it all over the fire for two minutes, then
pour in three quarts of broth, some trimmings of raw ham and a bunch of parsley.
When the liquor boils, remove the stewpan to the side of the fire and let it simmer
until the meat is cooked. When done, take the pieces of lamb out, pass the cooking
liquor through a fine hair sieve, place in with it half a pound of boiled rice,
and again boil gently for ten minutes. Bone the meat and put it in a soup
tureen, thicken the soup with the yolks of three eggs beaten together with a little
cream, then strain it through a fine colander over the meat, and serve while hot
with sippets of toast or small dice of fried bread in a separate vessel such as a
dish or plate.