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STEWED POTATOES, SOUR

(Vegetables) - (The International Jewish Cook Book)







Put a tablespoon of drippings in a kettle, and when it is hot cut up an
onion fine and fry in the hot fat, cover closely. Put in potatoes, which
have been previously pared, washed, quartered and well salted. Cover
them tight and stew slowly until soft, stirring them occasionally. Then
heat in a spider a little drippings. Brown in this a spoon of flour and
add some soup-stock, vinegar and chopped parsley. Pour this over the
potatoes, boil up once and serve.











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