method
1. Wash the foot thoroughly.
2. Put it into a large saucepan with the water, heat to simmering point, cover, and simmer gently for 3 hours.
3. Strain through a colander or a sieve into a basin and leave to cool.
4. When cold, skim the fat.
5. Re-heat the broth with the lemon rind until sufficiently flavoured.
6. Remove the lemon rind. Season to taste.
7. For each 250 ml broth, allow 1 egg yolk and 4 tbls milk.
8. Beat together the egg yolks and milk with a fork until well blended.
9. Beat into a little hot soup, and fold into the rest of the soup.
10. Stir over low heat until thickened. Do not allow the broth to boil or it will curdle. Serve hot.
