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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Cook potatoes with skins on until soft then cool peel and cube.
  2. Fry bacon until crisp.
  3. Add onions and cook until tender.
  4. Drain off all but 1 tablespoon bacon fat.
  5. Add flour, sugar, salt and pepper then and cook until lightly browned.
  6. Stir in vinegar and water and cook until slightly thickened.
  7. Add potatoes and garnish with parsley.
  8. Serve warm.
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