Potag’e Paysanne

Ingredients

• one large onion
• two ounces of butter
• a half-inch-thick slice of bread
• a pint of good stock

Method

1. 1

   Dice the onion and fry in butter until golden.

2. 2

   Toast the bread slice to the same color, break into pieces, and add to the stewpan with stock.

3. 3

   Simmer for thirty-five minutes and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 34. The excerpt below is the record exactly as published.

Potag’e Paysanne. — Cut one large onion into dice, put them into a stewpan with two ounces of butter, and fry a nice golden colour. Then take a half-inch-thick slice of bread, toasted to the same colour ; break it into small pieces, and put them into the stewpan with a pint of good stock

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