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Title: Saure Kartoffel (Saure Raedle, Eingemachte Ka
Categories: Vegetable Dessert German
Yield: 4 Servings

500gBoiled new potatoes (a generous lb)
80gButter or lard (1/3 cup)
1tbFlour
1/2lWater (2 cups plus 2 Tbsp)
1 Bay leaf
1 Piece lemon peel
1 Clove
1 Onion
  Salt and pepper to taste
1tbVinegar (or to taste)
1dsCaraway 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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