Mrs. Beeton’s German Potatoes

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By Robert Carrier

Published 1965

  • About


  • 8-10 medium potatoes
  • 3 ounces butter
  • 2 tablespoons


“Put the butter and flour into a stew pan; stir over the fire until the butter is of a nice brown colour, and add the broth and vinegar; peel and cut the potatoes into long thin slices, lay them in the gravy, and let them simmer gently until tender, which will be from 10 to 15 minutes, and serve very hot. A laurel-leaf (bay leaf) simmered with the potatoes is an improvement.”