Put the chopped meat with 2 liters of water on a moderate heat to boil, peel well, reduce the heat, turn, cover and cook on slow fire under cover to soften the meat. In the meantime, put the flour in a dry pan on a slow fire and stir until it is baked until golden. Add the flour dissolved in a little lukewarm water to the soup, add the chopped green onion and rice and cook under a lid until the rice is cooked. Add the savory, black pepper and chopped parsley, cook for another 2 minutes and set up with egg whipped with lemon juice.