Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  pounds        potatoes -- peeled, cubed
                        salt
   2      whole         peppercorns
   1      pinch         allspice
     1/2                bay leaf
   1      large         onion - finely chopped
     3/4  cup           shortening
     1/4  cup           flour
                        sour cream
                        vinegar

Preparation:

Add potatoes to hot water, bring to a simmer. Add salt, peppercorns, bay leaf, allspice. Simmer until potatoes are almost cooked. Fry onion in shortening until soft, dust with flour and prepare a light roux. Dilute with water from strained potatoes. Simmer stirring constantly to obtain a thick sauce. Add a little sour cream, a few drops of vinegar and the potatoes to the sauce. Mix well, but gently. May be served with sausage or smoked meat.