| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
German |
German, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Potatoes, boiled in their |
|
|
jackets and peeled a |
|
|
Generous 2 lbs), Generous 2 lbs |
| 1 |
|
Onion, sliced |
| 125 |
g |
Lard, 1/2 cup plus 1 Tbsp |
| 100 |
g |
Cracklings, 3 1/2 oz |
| 1/2 |
T |
Pepper |
| 1 |
T |
level salt |
|
|
A few Tbsp meat broth or |
|
|
water |
INSTRUCTIONS
This is an old-style recipe from grandma's more thrifty age, and is
rarely found today. Slice the potatoes while still hot, and mix in the
sliced onion. Add the liquid and seasoning. Meanwhile, heat the
cracklings in the lard, and when very hot, pour over the potato salad,
and lightly stir in. In olden times, this was eaten with a slice of
rye bread. Today, one could serve it with something like an endive
(escarole) salad. 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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