Potatoes with various sauces

(Recipe #2, page 67)

If potatoes are cooked as described, your choice of sauces—onion, bacon, parsley, &c.—can be served over them and the bowl can be brought to the table tightly covered, or the sauce may be passed separately.

A great number of accompaniments are suitable—roulades, grills, sausage, meat balls, gar pike, fried liver, sauerbraten, headcheese, aspic, scrapple, hash, kidneys, sausages made of cold roast veal—in short, whatever is available.

Translated by David Green.


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