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.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)