Ingredients :

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The dough is 4 cups coarsely grated potatoes,
2 cups regular oatmeal,
1 cup flour,
1 tsp. salt.

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Method :

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Cook up 2 lb. lamb shoulder, cut up. Broth is water, 1 onion chopped, 2 tsp. salt, 6 peppercorns, 4 stalks of celery, cut up. Cook about 2 hours, then remove meat and keep warm.

Form ball, about one large serving spoon heaping full, with a piece of salt pork in the center. Drop into lightly boiling lamb broth for 1 hour.

Serve with the lamb and carrots, top ball with white Karo syrup.

In the morning, slice up the leftover ball, fry lightly and serve with pancake syrup.