(Recipe #15, page 70)
This dish, following the instructions above, is best prepared with a small piece of lean pork already cooked until half done; otherwise use fat and butter.
The pears must be almost done before adding the boiled potatoes. Stir in some vinegar when serving, but do not let the potatoes become too mushy.
Instead of vinegar, a few sour apples can be added to the pears after the potatoes. Like all potato dishes of this sort, this dish must be not be overcooked. If no pork has been included, use whatever is available; some kind of vinegared meat is most appropriate.
Translated by David Green.