Saure kartoffel (saure raedle, eingemachte ka

4 Servings

Ingredients

Quantity Ingredient
500 grams Boiled new potatoes (a generous lb)
80 grams Butter or lard (1/3 cup)
1 tablespoon Flour
½ litre Water (2 cups plus 2 Tbsp)
1 Bay leaf
1 Piece lemon peel
1 Clove
1 Onion
Salt and pepper to taste
1 tablespoon Vinegar (or to taste)
1 dash Caraway seed

Directions

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 ½ 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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