(Recipe #5, page 29)
For every 6 – 8 servings, cube 2 pounds beef (or cut in thin slices). Saute several TBS of flour in about one TBS of good butter till golden brown. Add the meat, one small sliced onion, and yellow root (carrots) in addition to one small celery root. Cut the celery root in eight pieces. Stir for a while. Pour as much boiling water into the pot as the amount of soup one wishes to have, taking into account the water that will boil down.
Let everything cook for one hour, tightly covered. Then strain with a sieve.
Cook rice separately. To serve, add celery to the soup. Add nutmeg as desired.