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POTATOES, STEWED (a la Francaise)

Wash eight or nine large potatoes in two or three waters. Drain them, and put them into a saucepan with barely enough water to cover them, and let them simmer gently till they are half cooked. Peel them, and let them lie till they are almost cold; then cut them into slices half an inch thick. Melt an ounce of fresh butter in a saucepan, and mix half an ounce of flour smoothly with it. Add gradually three-quarters of a pint of boiling stock, four small onions finely shredded, a table-spoonful of chopped parsley, and a little pepper and salt. Simmer the sauce gently until the onion is quite soft. Put in the sliced potatoes, let them simmer gently until done enough, and serve in a hot dish with the sauce poured over them. Time to simmer the potatoes by themselves, a few minutes; in the sauce, ten minutes. Probable cost, 9d. Sufficient for four or five persons.