Saure Kartoffel (Saure Raedle,

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

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,