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Potatoes, with Sauce Piquant

Wash, pare, and half-boil some large potatoes. Drain them, and when nearly cold cut them into slices a quarter of an inch thick. Cut two or three rashers of fat bacon into small pieces, place them in a stewpan with a finely-minced onion, and let them steam until the onion is tender. Add a little pepper and salt, a lump of sugar, a bay-leaf, and as much stock or water as will barely cover the sliced potatoes. This sauce should be thickened with flour to make it of the consistency of thick cream, and as much vinegar may be added as will make it agreeably acid. Let the sauce boil a few minutes, put in the sliced potatoes, and let them simmer till they are tender without being broken. Serve very hot, with the sauce poured over them. Time, an hour or more. Probable cost, potatoes, 1d. or 2d. per pound. Sufficient, six large potatoes for two or three persons.