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WIENER KARTOFFEL KLOESSE

(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)







Boil eight potatoes. When they are very soft drain off every drop of
water, lay them on a clean baking-board and mash them while hot with a
rolling-pin, adding about one cup of flour. When thoroughly mashed,
break in two eggs, salt to taste, and flavor with grated nutmeg. Now
flour the board thickly and foil out this potato dough about as thick as
your little finger and spread with the following: Heat some fresh goose
fat in a spider, cut up part of an onion very fine, add it to the hot
fat together with one-half cup of grated bread crumbs. When brown,
spread over the dough and roll just as you would a jelly-roll. Cut into
desired lengths (about three or four inches), put them in boiling water,
slightly salted, and boil uncovered for about fifteen minutes. Pour some
hot goose grease over the dumplings.











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