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
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