Potatoes and Bacon

Ingredients

• I lb. of Potatoes
• ^ lb. of Bacon
• Bouquet garni
• two ounces of sweet dripping or butter
• a tablespoonful of flour
• a pint of hot water, or, better, stock
• a clove of garlic

Method

1. 1

   Cut the bacon into half-inch dice and brown lightly in a stewpan with butter.

2. 2

   Add flour, mix well, then add hot water or stock and bouquet garni.

3. 3

   Cover and bring to a boil.

4. 4

   Wash and peel the potatoes, slice them, and add to the stewpan.

5. 5

   Cook until the potatoes are done, then remove the seasoning and serve.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 101. The excerpt below is the record exactly as published.

POTATOES AND BACON. Ingredients. I lb. of Potatoes. ^ lb. of Bacon. Bouquet garni. 1. Take half a pound of bacon, scrape it, and cut it into half-inch dice. 2. Put the pieces into a stew- pan with two ounces of sweet dripping or butter. 3. Let the bacon brown lightly. 4. Add a table- spoonful of flour, and when thoroughly mixed add a pint of hot water, or, better, stock, and a bouquet garni, with a clove of garlic

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