Take some slices of streaky bacon, about five inches long, and heat them in a pan. When the bacon is
half−cooked, take it out of the pan and in the fat that remains behind fry some very finely−sliced onions till
they are brown. When the onions are well browned, put them in a large pot, large enough for all the potatoes
you wish to cook, adding pepper, salt, and a coffee−spoonful of sweet herbs dried and mixed, which in
England replace the thyme and bay−leaves used in Belgium. Add sufficient water to cook the potatoes and
your slices of bacon. Cook till tender.
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