German Method of Cooking Potatoes

Ingredients

• Eight to ten middling-sized potatoes
• 3 oz. of butter
• 2 tablespoonfuls of flour
• ^ pint of broth
• 2 tablespoonfuls of vinegar

Method

1. 1

   Put the butter and flour in a stewpan; stir over the fire until the butter is of a nice brown color, and add the broth and vinegar.

2. 2

   Peel and cut the potatoes into long thin slices, lay them in the gravy, and let them simmer gently until tender, which will be in from 10 to 15 minutes, and serve very hot.

3. 3

   A laurel leaf simmered with the potatoes is an improvement.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 63. The excerpt below is the record exactly as published.

German Method of Cooking Potatoes. Needed : Eight to ten middling-sized potatoes, 3 oz. of butter, 2 tablespoonfuls of flour, ^ pint of broth, 2 tablespoonfuls of vinegar

Cook this with the app: pantry check, scaling, and the assistant.