| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | German | Soups/stews, German | 4 | Servings |
INGREDIENTS
| 50 | g | Fat (a generous 3 Tbsp) |
| 4 | tb | Flour |
| 1 1/2 | qt | Water |
| Salt | ||
| Pepper | ||
| 1 | Onion, chopped | |
| Caraway seeds | ||
| Seasoning herbs |
INSTRUCTIONS
Heat the fat, add flour, and make a roux. Add the chopped onion. Add the water, and season to taste with salt, caraway seeds and other seasoning herbs (e.g. thyme, savory, marjoram). 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, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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