Saure Kartoffeln

• 1½ lb. potatoes, peeled
• 4 oz. lean bacon, derinded and cut into small pieces
• 1

Boil potatoes until just cooked, cut into slices about ¼ in. thick. Fry bacon gently in butter. Add the flour and cook gently without browning; add the stock gradually and allow to boil. Add the potatoes, salt, pepper, vinegar, sugar and French beans. Simmer for 30 minutes.