Potatoes, Savoury (a German recipe)

Ingredients

• six or eight large potatoes
• two ounces of butter
• a minced onion
• a table-spoonful of flour
• a pinch of thyme
• a large table-spoonful of chopped parsley
• a little grated nutmeg
• a bay-leaf

Method

1. 1

   Half-boil the potatoes and cut into slices.

2. 2

   Stew onion in butter, add flour, then gradually add stock or water to make a sauce.

3. 3

   Add seasonings and sliced potatoes, simmer until tender, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1339. The excerpt below is the record exactly as published.

Potatoes, Savoury (a German recipe). — HaK-boil six or eight large potatoes, and cut them into slices a quarter of an inch thick. Dissolve two ounces of butter in a stewpan, or, if preferi'ed, substitute two ounces of fat bacon cut into small pieces for the butter. Add a minced onion, and let it stew imtil tender. Dredge a table-spoonful of flour into the butter, and stir until it is smooth and brown ; then pour in gradually as much boiling stock or water as will make the sauce of the consistency of cream. Add a pinch of thyme and mar- joram, a large table-spoonful of chopped parsley, some pepper and salt, and a little grated nut- meg, a bay-leaf

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