Serves four. Potato dumplings (Kartoffelkloesse), parsley, nutmeg Cut well washed pieces of mutton into bite sized pieces. Place in water ( 1.5 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 1.5 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.