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.
Potatoes au Gratin.
1/2 pint of cooked potato cubes.
1 gill of white stock.
1/2 gill of milk.