Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Stewed Potatoes, No. 2.

1 quart of raw potatoes, cut in cubes.

2 ounces of fat salt pork.

1 tablespoonful of flour.

1 teaspoonful of salt.

1/4 teaspoonful of pepper.

1 pint of water.

Pare and cut into cubes enough potatoes to make a quart, and let them stand in cold water for one hour. Cut the pork into thin slices, and fry slowly until crisp and brown; then take from the pan. Add the flour to the hot fat, and stir until smooth and brown; then gradually add the water, and boil for three minutes. Season with the salt and pepper. Drain the potato cubes free from water, and, after putting them in a stewpan, pour the sauce over them and lay the slices of pork on top. Cover the stewpan and place where the contents will just bubble for forty-five minutes; then turn into a warm dish and serve.