Have the butcher cut for stewing one pound of the neck of lamb. Wash and place in a saucepan and add
Three pints of cold water,
One faggot of soup herbs,
One carrot, cut very fine,
Two onions, chopped fine.
Cook very slowly until the meat is tender and then strain off the broth. Cool, then pick the meat from the bones. Chop the meat very fine and add
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two onions, grated,
One green pepper, chopped fine,