Preparation :
Cut the lamb into large apple-sized pieces, scrape and slice the carrots, cut and slice the celeriac into crescent-like slices, divide the onions into 8 pieces and put all above into a saucepan with water and salt. Place saucepan on heat, remove the bubbles on boiling water with skimmer. Cover and allow to cook for 1.5 hours. Cut and slice the potatoes into half moon-loke slices, add to the saucepan, and allow to cook for 1/2 hour till the meat becomes tender.

Sauce : Put margarine and flour into a saucepan and saute very gently for 2 minutes. Put 3 ladles of the broth into the flour and margarine and blend well. In a bowl, whip the juice of lemons, 2 glasses of cold water and egg yolks, put into the sauce and blend well. Add the sauce to the meat, place on serving dish and serve while hot.