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.
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