No. 39 Baked Potato Stew
Potatoes according to size.
1½ pint good stock or sauce.
Peel sufficient potatoes to cover the bottom of a large and deep pie-dish (a cook’s comfort is the best shape for this purpose), pour over them the sauce or stock, which must be highly seasoned and flavoured with herbs and spices. Bake in a moderate oven for one or one and a half hours, according to the size of the potatoes.
Note.—Light dumplings and boiled cabbage should accompany this dish.