1 large Celery Root 1 pound lean Beef 1 Onion, ground 1 Egg.

1 teaspoon each Salt, Pepper and Sage.

Pinch of Cloves.

1 cup Water.

3 tablespoons Flour.

Peel the celery root and cut it into large chunks. Boil in salted water until tender. Remove from the water to a warm place. Mix the meat and seasonings well and add the egg. Mix well. Add the flour. Last add the water, a little at a time, mixing it thoroughly until all the water is absorbed with each addition. Form into small balls and drop into the celery broth. Cook about a half hour. Serve on platter, placed around the celery chunks. Thicken the broth for gravy and pour over all on the platter.