VOLUME 1 - Kilimanjaro Foods

set aside. Add the reserved diced ham, the soaked fruits, vinegar, jam
and wine that the eel was cooked in to the stock. Simmer 5 minutes;
adjust the seasoning. The soup should have a winey sweet and sour
balance. add the peas in the last 5 min. To serve place some eel in
each bowl and ladle the soup over it making sure each dish gets a
prune and an apricot.
Hammelsuppe (Mutton Soup)
6 Servings
600 g mutton
1 t salt
1 onion
1/2 celariac (celery root) 1
leek
1 carrot
3 md carrots
4 t fine farina
1 egg yolk
2 t cream (or milk)
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.