Ingredients

60 g fat (1/4 cup)
2 T flour
1/2 l water (or broth) 2 cups plus,2 tbsp
1 bay leaf

Cooking Instructions

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.)

Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)