Potatoes, with Bacon

Ingredients

• one ounce of bacon or pork
• half an ounce of butter
• a spoonful of flour
• a pint of white broth
• eight well-peeled, washed, and sliced raw potatoes
• half a pinch of pepper
• the third of a pinch of nutmeg

Method

1. 1

   Cut bacon into small pieces, cook with butter for five minutes, add flour, stir, and brown for four minutes.

2. 2

   Moisten with broth, cook for five minutes, add potatoes, season with pepper and nutmeg, cover, and cook for twenty-five minutes.

3. 3

   Skim off fat and serve in a hot, deep dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 245. The excerpt below is the record exactly as published.

Potatoes, with Bacon. — Cut one ounce of bacon or pork into small pieces; put them in a saucepan, with half an ounce of butter; cook for five minutes; add a spoonful of flour; stir, and brown well for four minutes. Moisten with a pint of white broth (No. 99), and cook for five minutes longer. Put in eight well-peeled, washed, and sliced raw pota- toes; season with half a pinch of pepper and the third of a pinch of nut- meg; lay the lid on, and cook for twenty-five minutes. Then skim off the fat, and serve in a hot, deep dish. 990. Potatoes a Pltalienne. — Boil eight medium-sized potatoes in boiling water, as for No. 982 ; peel, put them in a saucepan, and mash them. Add a piece of butter of one ounce, and a piece of fresh bread the size of a French roll, suppressing the crust, and soaking it in milk. Add two more tablespoonfuls of milk, in order to form a pliable paste, three fresh egg yolks, and the whites of the three beaten to a froth ; season with half a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg

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