Stewed Potatoes, Bret0nne Style

No. 1163. - Put into a saucepan two finely sliced onions, with a piece of butter, and fry them lightly. Then add two soup-spoonfuls of flour, and let them cook for five minutes while stirring them with a wooden spoon. Then add in slowly, half a pint of broth and a soup-spoonful of wine vinegar. Let this simmer slowly until the onions are well cooked, then add one and a half dozen of sliced and boiled new Potatoes. Season with salt and pepper, and when thoroughly warmed serve them.

Stewed Potatoes, Hanoverian Style

No. 1164. - Pare four dozen small new Potatoes, put them into a saucepan and moisten them with broth to cover. Boil them on a brisk fire, and when cooked add four ounces of butter, a little salt, and some finely chopped parsley. Toss them well together off of the fire until the butter is melted, and serve.

Stewed Potatoes, With Mustard Sauce

No. 1165. - Cut into small pieces four ounces of raw ham, and put it into a saucepan with a piece of butter. Fry it lightly, and add two soup-spoonfuls of flour. Let it cook for five minutes while stirring it with a wooden spoon. Dilute this with broth enough to make a light sauce, and season with salt and pepper. Then put with this, two spoonfuls of wine vinegar, a faggot of parsley, garnished with a sprig of thyme and one bay leaf. Let it boil slowly for twenty minutes, then skim it clear, and take out the faggot. Then add two soup-spoonfuls of French mustard, and when well mixed add one dozen cold boiled sliced Potatoes, and when thoroughly warmed, serve.

Stewed Potatoes, With Bacon

No. 1166. - Put into a saucepan a quarter of a pound of bacon cut into slices about an inch long. Fry it lightly. Then add to it two soup-spoonfuls of flour and cook it to a light brown while stirring it with a wooden spoon. Dilute this with half a pint of broth, and when it boils add one dozen sliced Potatoes and a faggot of parsley garnished with a sprig of thyme and one bay leaf. Season with salt and pepper and let it simmer slowly for twenty minutes, when the Potatoes must be cooked. Take out the faggot and serve.

Hashed Potatoes, With Cream

No. 1167. - Hashed Potatoes are not chopped; they are boiled Potatoes, thinly sliced and then cut into small squares. Cut half a dozen boiled Potatoes as above and put them into a saucepan with a cup of cream. Set them on a brisk fire and when the moisture is half reduced, season with salt, pepper, a pinch of nutmeg (if desired) and a piece of butter. Toss them well together off of the fire until the butter is melted. When serving sprinkle a little finely chopped parsley over them.

Note. - A spoonful of Cream sauce may be added. If this is done, moisten with less cream in the first place.

Hashed Potatoes, Browned

No. 1168. - Prepare the Potatoes as in No. 1167, moisten them with two spoonfuls of cream and season with salt and pepper. When the moisture is nearly reduced add a piece of butter and a spoonful of Cream sauce. Mix them well together. Put into an omelet pan a small piece of butter, and when melted add the Potatoes, letting them brown slowly. Gather the Potatoes and shape them nicely in the pan like an omelet. Then turn them on to a dish and serve.