| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Cyberealm |
6 |
Servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 2 |
|
Onions |
| 11 |
oz |
Corned beef |
| 2 1/2 |
lb |
Potatoes |
| 1 |
c |
Water |
| 1 |
ts |
Salt |
| 4 |
|
Peppercorns |
| 1 1/2 |
|
Sour pickles |
|
|
Salt, mustard and vinegar |
INSTRUCTIONS
1. Cut the meat and onions into small cubes. Fry both in the butter
to a golden brown.
2. Peel and cube the potatoes and boil them in the water with salt and
peppercorns until they are done.
3. Cut the pickles into cubes and mix all together and season to
taste with salt, vinegar, and mustard.
This recipe is from Northern Germany, cooked by fisherman on their
boats and served with beer.
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you
by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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