Title: Saure Kartoffel (Saure Raedle, Eingemachte Kartoffel)
Categories: Potato Toppings German
Yield: 4 Servings

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

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