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Hammelsuppe (Mutton Soup)

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

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