Title: Braune einbrenne (brown gravy)
 Categories: Desserts, Sauces, German
      Yield: 4 Servings
 
     60 g  Fat (1/4 cup)
      2 tb Flour
    1/2 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