Potatoes in Herb Sauce

These recipes come from a field kitchen cookbook published in 1942 with dishes including little or no meat. These recipes reflect the reality of the wartime ration situation and food shortages. We prepare these meals in a real German field kitchen, but the recipes will work with a stove or even in a pot over a fire. Wartime German field rations were predominately these type of meals, prepared from fresh bulk foods.

Note : The portions indicated in the recipes are for one portion.

Ingredients

Up to 1,000 grams potatoes 5 grams onions 10 grams fat 5 grams flour 0.5 liters

beef bone stock, or water and soup seasoning Season with salt and chopped herbs (parsley, chives, dill, chervil, etc.)

Finely chop the onions and cook them in the fat, add the flour and cook together but do not brown. Use this as a roux to bind the broth into a sauce, add the peeled and diced potatoes and slowly cook until done. At the end, season with the chopped herbs and if you have any, add chopped pickles, pickle juice or some vinegar to taste.

Courtesy of the 3rd Panzer Grenadier Division

http://www.3pgd.com