| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | 1 | Servings | |
INGREDIENTS
| 4 | lb | Bottom round rolled |
| 2 | tb | Mixed pickling spice |
| 2 | c | Vinegar |
| 2 | c | Water |
| 6 | Gingersnaps | |
| 3/4 | c | Flour |
| 2 | lb | Potatoes; (about 6 medium) |
| 2 | Eggs | |
| 2 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 1 | c | Flour |
| 1/2 | c | Bread crumbs |
INSTRUCTIONS
KARTOFFEL KLOESSE Rub the beef with salt and pepper. Place meat with liquids in a crock or large bowl enough to cover with liquids and pickling spice. Cover and marinate in refrigerator for 3 days. Turn about twice a day. Remove meat from liquids and drain. Put aside 1 cup of liquid to mix with flour for thick- ening. When ready to cook, dust meat with flour. Sear quickly on all sides in shortening or oil in a Dutch oven or heavy pot with a tight lid. Add liquid, spices and gingersnaps and simmer slowly for 3 to 4 hours until tender. Kartoffel Kloesse: Boil potatoes in jackets. Remove skins and mash down in a large bowl. Sprinkle with salt. Make a hollow and add eggs, flour, bread crumbs and nutmeg. Bring salt water to a boil in a large kettle. Drop in Kloesse. When they surface, boil 5 minutes. Do not crowd the Kloesse. Cook several batches instead. Melt butter and pour over cooked Kartoffel Kloesse and put them under broiler until the tops get browned. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 7, 1998
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