Stewed Potatoes.

Taranaki Central Press, Volume IV, Issue 355, 9 February 1937, Page 2

Stewed Potatoes.

These are excellent with grilled or tried meats and other dishes’ where there is no gravy. Peel and slice a pound and a half of potatoes. Cut four ounces of fat bacon into small pieces and cook slowly in a frying pan until all the fat comet’ out. Stir in an ounce of flour and cook until it browns, then slowly add a pint of well-seasoned stock. Stir until thick, add a few drops of gravy browning if necessary, then put in the potatoes. Cover the pan and simmer gently for albout 40 minutes or until the potatoes are tender. If a deep frying pan is not available an ordinary stew-pan will do.