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BROWN POTATO CHOWDER

(German) - (Pennsylvania Germans)







Put a pint of diced, raw potatoes in a stew-pan over the fire, cover
with 1 quart of water, to which a pinch of salt has been added. Cook
until tender, but not fine, then add water so that the water in the
stew-pan will still measure one quart should some have boiled away.
Place a small iron fry-part on the range, containing 1 tablespoonful
of sweet lard; when melted, it should measure about 2 tablespoonfuls.
Then add 4 tablespoonfuls of flour, a pinch of salt and stir
constantly, or rather mash the flour constantly with a spoon, being
careful not to allow it to scorch, until a rich brown; add this to the
diced potatoes and the quart of water in which they were boiled, stir
until the consistency of thick cream, or like clam chowder. Should
there be a few, small lumps of the browned flour not dissolved in the
chowder, they will not detract from the taste of it; in fact, some are
very fond of them. Perhaps some folks would prefer this, more like a
soup; then add more hot water and thin it, but be careful to add more
seasoning, as otherwise it would taste flat and unpalatable. Very few
people know the _good flavor_ of _browned flour_. It has a flavor
peculiarly its own, and does not taste of lard at all. I would never
advocate _any_ seasoning except butter, but advise economical
housewives to try this, being very careful not to scorch the flour and
fat while browning.
A mixture of butter and lard may be used in which to brown the flour
should there be a prejudice against the use of lard alone.











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