Skilled Chefs

The International Jewish Cook Book: SAUCES FOR MEATS

CARAWAY, OR KIMMEL SAUCE

Heat a tablespoon drippings in a spider; add a little flour; stir smooth with a cup of soup stock, added at once, and half a teaspoon of caraway seeds.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



Amazon Associate

Copyright © 2007 - 2022. All Rights Reserved.