Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

600 g Mutton 1 Carrot
1 ts Salt 3 md Carrots
1 Onion 4 ts Fine farina
1/2 Celariac (celery root) 1 Egg yolk
1 Leek 2 ts Cream or milk

Serves four.

Potato dumplings (Kartoffelkloesse), parsley, nutmeg

Cut well washed pieces of mutton into bite sized pieces. Place in
water (1 1/2 liters) with salt and bring to a boil. Add the the
celeriac and carrots, finely cut onion, and then put in cubed potato.
Cook for 1 1/2 hours. If the potatoes do not fall apart, run them
through a sieve. One half hour before the soup is finished, sprinkle
in the farina. When fully cooked, put walnut-sized pieces of potato
dumpling into the soup. After ten minutes stir in chopped parsley,
nutmeg, and add in the egg yolk that was beaten into the cream or
milk.

Posted by John Hartman. Courtesy of Fred Peters.

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