Potatoes with Sauce Piquant

Ingredients

• some large potatoes
• two or three rashers of fat bacon
• a finely-minced onion
• a little pepper
• and salt
• a lump of sugar
• a bay-leaf
• as much stock or water as will barely cover the sliced potatoes
• thickened with flour
• as much vinegar as will make it agreeably acid
• the sliced potatoes

Method

1. 1

   Wash, pare, and half boil some large potatoes.

2. 2

   Drain them, and when nearly cold cut them into slices a quarter of an inch thick.

3. 3

   Cut fat bacon into small pieces, place them in a stewpan with a finely-minced onion, and let them steam until the onion is tender.

4. 4

   Add pepper, salt, sugar, a bay-leaf, and stock or water to cover the potatoes.

5. 5

   Thicken the sauce with flour to the consistency of thick cream, add vinegar to taste, let it boil, then add the sliced potatoes and simmer until tender.

6. 6

   Serve very hot with the sauce poured over them.

Nutrition per serving

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 Piquant.— Wash, pare, and half boil some large potatoes. Drain them, and when nearly cold cut them into slices a quarter of an inch thick. Cut two or three rashers of fat bacon into small pieces, place them in a stewpan with a finely- minced onion, and let them steam until the onion is tender. Add a little pepper and salt, a limip of sugar, a bay-leaf, and as much stock or water as will barely cover the sliced potatoes. This sauce should be thickened with tiour

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