Stewed Potatoes, No. 2.
A dish that leans on raw potatoes and fat salt pork.
contains glutencontains meat
Ingredients
US
Metric
- 1 quart of raw potatoes, cut in cubes
- 2 ounces of fat salt pork
- 1 tablespoonful of flour
- 1 teaspoonful of salt
- 1/4 teaspoonful of pepper
- 1 pint of water
Steps
- Pare and cut into cubes enough potatoes to make a quart, and let them stand in cold water for one hour. Cut the pork into thin slices, and fry slowly until crisp and brown; then take from the pan. Add the flour to the hot fat, and stir until smooth and brown; then gradually add the water, and boil for three minutes. Season with the salt and pepper. Drain the potato cubes free from water, and, after putting them in a stewpan, pour the sauce over them and lay the slices of pork on top. Cover the stewpan and place where the contents will just bubble for forty-five minutes; then turn into a warm dish and serve.
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States