| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/4 |
ts |
Salt |
| 1 |
qt |
Flour |
|
|
Pot roast |
INSTRUCTIONS
German/Pennsylvania Dutch/Historic
http://www.foodtv.com/midatl/reclist.htm
Personal comment: I grew up not far away from the Pennsylvania Dutch and
just down the road a piece from Valley Forge Park and so I was thrilled
when I found these recipes. I hope someone else out there will also be
interested...
Prepare the pot roast in the standard way as always. Make the spaetzle to
be served with in the following manner: Mix the flour and salt in enough
water to make a paste. Mold in the shape of thick noodle slabs, 3 inches
long and a quarter of an inch or more thick. Boil them in salted water for
ten minutes. Then take out and fry them in butter until brown. Pour over
them the eggs, beaten, and fry again for 3 or 4 minutes. Sauerkraut is a
good additional item for this meal.
Serve with potroast.
Yield: 8 servings
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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