1 beef rump roast
1 large onion, quartered
1 1/2 c. flour
2 eggs
salt to taste


Place beef rump and onion in kettle and cover with water. Cook. Put flour, eggs and salt in a separate bowl and stir until crumbly, then drop into water in which meat is cooking. Continue to cook until meat is of desired tenderness. You may add carrots to meat, if desired. May be served as a first course after removing the meat. Serve meat with German potato salad, buttered noodles or whatever.