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.

[E. Wainard.]