Recipe - Gruibensalat (Crackling Salad)

1 kg Potatoes, boiled in their
jackets and peeled (a
Generous 2 lbs)
1 lg Onion, cut or sliced up
125 g Lard (One half cup plus 1 Tbsp)
100 g Cracklings (3 One half oz)
One half tablespoon Pepper
1 tablespoon (level) salt
A few Tbsp meat broth or
water

This is an oldstyle recipe from grandma's more thrifty age, and is rarely
found today.

Slice the potatoes while still hot, and mix in the cut or sliced up onion. Add the
liquid and seasoning. Meanwhile, heat the cracklings in the lard, and when
very hot, pour over the potato salad, and lightly stir in.

In olden times, this was eaten with a slice of rye bread. Today, one could
serve it with something like an endive (escarole) salad.

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, 8/92

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