Preparation:
Add potatoes to hot water, bring to a simmer. Add salt, peppercorns, bay leaf, allspice. Simmer until potatoes are almost cooked. Fry onion in shortening until soft, dust with flour and prepare a light roux. Dilute with water from strained potatoes. Simmer stirring constantly to obtain a thick sauce. Add a little sour cream, a few drops of vinegar and the potatoes to the sauce. Mix well, but gently. May be served with sausage or smoked meat. |
