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Potatoes with Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1341. The excerpt below is the record exactly as published.
Potatoes with Sauce.— Put some butter in a stewpan, thicken it -svith flour, end fr)^ some onions in it till they become bro'wn. Pour over them some stock broth, and season with salt and pepper, nutmeg, and vinegar. When the onions are sufficiently cooked, add some cooked potatoes
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