Ragmunk
1 servings
Ingredients
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Directions
Grate 8 medium sized raw potatoes and cover with cold water. Let them stand for 5 minutes and drain thoroughly by squeezing the gratings in a towel. Measure the amount of raw potato pulp, add an equal amount of cold meat stock, 2 large eggs, 1 cup flour, and salt and pepper to taste, and blend the mixture thoroughly by beating it vigorously.
Add another up of flour in small amounts, beating after each addition, until the mixture reaches pancake batter thickness. Ladle enough of the batter to make a medium-sized pancake onto a griddle generously greased with bacon drippings. Bake to a crisp brown on both sides. From: The Gourmet Cookbook Shared By: Pat Stockett Submitted By PAT STOCKETT On 12-20-94