Recipe - Braune Einbrenne (Brown Gravy)

60 g Fat (One fourth cup)
2 tablespoon Flour
One half l Water or instant broth (2
cups plus 2 Tbsp)
Bay leaf

Make a dark roux of the flour and fat, then add liquid and bring to a boil.
Only then add 'inlays' (cooked spaetzle, pasta, dumplings, vegetables,
etc.)

For example: SPATZEN IN BRAUNER BRUEHE (SPAETZLE IN BROWN GRAVY):

Fix 'Kaesspatzen' (cheese spaetzle recipe separately), and put into brown
gravy. Serve with green salad [lettuce].

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, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini