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Potatoes, Savoury

Half-boil six or eight large potatoes, and cut them into slices a quarter of an inch thick. Dissolve two ounces of butter in a stewpan, or, if preferred, substitute for the butter two ounces of fat bacon cut into small pieces. Add a minced onion, and let it stew until tender. Dredge a table-spoonful of flour into the butter, and stir until it is smooth and brown; then pour in gradually as much boiling stock or water as will make the sauce of the consistency of cream. Add a pinch of thyme and marjoram, a large table-spoonful of chopped parsley, some pepper and salt, and a little grated nutmeg, a bay-leaf, or any other flavouring. Let the sauce simmer a few minutes, put in the sliced potatoes, and when they are tender without being broken, turn the whole upon a dish, and serve very hot. If liked, the butter and flour may be kept from browning, and a little milk may be used to thin the sauce. Time, one hour or more. Probable cost, 1s. Sufficient for three or four persons.