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              SAURE KARTOFFEL (SAURE RAEDLE, EINGEMACHTE KA

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 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       d            Caraway seed

  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
 


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