Back in the 70's I was a cook at the Black Forest Inn in South Minneapolis. It was a renowned German restaurant, famous for many of it's authentic old world recipes. Soups, sauces and gravies were made from in house stock from beef and chicken bones that were skillet browned and simmered for 24 hours. Fat from sides of beef was ground and bagged and frozen and rendered into deep fat frier oil once a month. House cut french fries were fried in this fat.
As were potato pancakes.Grated boiled potatoes, onions, eggs, flour, marjoram,nutmeg.browned like hashbrowns and served with applesauce and sour cream.
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