Potato Stew and Bacon

Ingredients

• 1 lb. raw potatoes
• 2 oz. bacon
• $ pint cold water
• 4 oz. flour
• salt
• pepper
• savoury spice
• 2 to 4 oz. onion
• a little chopped parsley

Method

1. 1

   Cut the bacon into pieces and boil in water for 1 or 2 minutes.

2. 2

   Drain, fry the bacon until fat melts, add onion and fry to a light colour.

3. 3

   Add flour and fry to a fawn colour.

4. 4

   Pour on cold water, bring to boil while stirring, add potatoes, season, and cook until done.

5. 5

   Serve sprinkled with chopped parsley.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 26. The excerpt below is the record exactly as published.

4 oz. bacon, 1 egg, juice of half a lemon, 4 |b. self-raising flour, salt, pepper and nutmeg. Method.—Place the lemon juice in a basin, and grate the potatoes into it. Add the egg, salt, pepper and a little nutmeg, and when mixed add the flour. First fry the bacon, then use the bacon fat to fry the pancakes. This quantity will make about 12 small pancakes. The potato pancakes can _ also be served with sweet syrup, in which case leave out the pepper and nutmeg. With | minced meat, cooked ham or cheese folded _ inside, they make a good breakfast dish. Potato Stew and Bacon Materials —1 lb. raw potatoes, 2 oz. 7 98 THE VICTORY COOKERY BOOK bacon, $ pint cold water, 4 oz. flour, salt, — pepper and savoury spice, 2 to 4 oz. onion, | a little chopped parsley

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