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CATEGORY CUISINE TAG YIELD
Vegetables, Grains German Vegetables, Desserts, German 4 Servings

INGREDIENTS

500 g Boiled new potatoes (a generous lb)
80 g Butter or lard (1/3 cup)
1 tb Flour
1/2 l Water (2 cups plus 2 Tbsp)
1 Bay leaf
1 Piece lemon peel
1 Clove
1 Onion
Salt and pepper to taste
1 tb Vinegar (or to taste)
1 ds Caraway seed

INSTRUCTIONS

Melt the fat and add the finely chopped onion and flour. Saute until the
onion is golden brown.  Add the water and all the other seasonings. Cook
for 1/2 hour. Strain the sauce and pour it over the hot, sliced potatoes.
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by:  Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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