Mrs Beetons Vegetables Revisited
A German Method of Cooking Potatoes
8-10 Medium Potatoes
285ml (½ pint) Broth
85g (3oz) Butter
2 tbsp Flour
2 tbsp Vinegar
Laurel Leaf (optional)
Put the butter and flour into a saucepan.
Stir over the heat until the butter is a brown colour.
Add the broth and vinegar.
Peel and cut the potatoes into long thin slices.
Add to the gravy and allow to simmer gently until tender, which will be in for 10 to 15 minutes and serve very hot.
A laurel leaf simmered with the potatoes is an improvement.
Time: 10 to 15 minutes..
Seasonable at any time.
A GERMAN METHOD OF COOKING POTATOES
1143. INGREDIENTS - 8 to 10 middling-sized potatoes, 3 oz. of butter, 2 tablespoonfuls of flour, 1/2 pint of broth, 2 tablespoonfuls of vinegar.
Mode - Put the butter and flour into a stewpan; stir over the fire until the butter is of a nice brown colour, and add the broth and vinegar; peel and cut the potatoes into long thin slices, lay them in the gravy, and let them simmer gently until tender, which will be in from 10 to 15 minutes, and serve very hot. A laurel-leaf simmered with the potatoes is an improvement.
Time - 10 to 15 minutes.
Seasonable at any time.
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