| 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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