| 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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