Potatoes with mustard for boiled meat

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VI. Poteter, s. 39 (falt i det fri)

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1
Make the sauce
Melt the butter and stir in the flour. Let it take on a light brown colour. Thin with the stock and simmer for 5 minutes.
2
Season
Take the pan off the heat. Stir in the mustard, sugar and vinegar.
3
Warm the potatoes
Cut the potatoes into slices, or scoop them into round shapes. Warm them in the sauce and let them simmer gently for 3–5 minutes.

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