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POTATOES, SLICED (German way of cooking)

Dissolve two ounces of butter in a saucepan, mix one ounce of flour smoothly with it, and stir the paste until it is lightly browned. Add a table-spoonful of vinegar, a small lump of sugar, a quarter of a pint of hot stock, and a bay-leaf, and boil the sauce until it is of the consistency of cream. Slice four or five potatoes, throw them into the sauce, and let them simmer gently until tender. Serve immediately. If liked, the sauce can be flavoured with onion. Time to simmer the potatoes, ten minutes. Probable cost, 5d. Sufficient for two persons.