Categories: Soups/stews, Lamb, German 
      Yield: 6 servings 
  
    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.