Sour potatoes

(Recipe #9, page 68)

Slowly fry finely diced bacon, or heat good fat very hot, brown very finely sliced onions in the fat, stir in water, salt, and a little pepper, and cook potatoes with the onions until the potatoes are tender. Add a dash of vinegar before serving. If the potatoes have not become creamy, thicken with a roux. This dish must also not be too dry.

Serve with the dishes listed above.

Translated by David Green.

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