Title: Labskaus
Categories: Ethnic
Yield: 6 Servings

2	oz	Butter
2		Onions
11	oz	Corned beef
2 1/2	lb	Potatoes
1	c	Water
1	ts	Salt
4		Peppercorns
1 1/2		Sour pickles
		Salt, mustard and vinegar

1. Cut the meat and onions into small cubes. Fry both in the butter to a golden brown.

2. Peel and cube the potatoes and boil them in the water with salt and peppercorns until they are done.

3. Cut the pickles into cubes and mix all together and season to taste with salt, vinegar, and mustard.

This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer.

Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120

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