Jacket potatoes with gravy

Ingredients for 2 servings:

• e.g. jacket potatoes for two people
• 100 g bacon, fat, smoked
• 1 onion(s), depending on size
• 4 tsp, leveled flour
• some water, cold
• 4 allspice berries
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Boil the jacket potatoes for the number of people specified above. In a cup, whisk the flour with a little cold water until lump-free. Meanwhile, cut the bacon into small cubes and fry in a pan over moderate heat. Add the diced onions and sweat until translucent. Add the water and flour mixture and bring to a boil. Crush the allspice and add it to the sauce (Stippe). Season the Stippe with pepper and salt. You can now scoop the Stippe out of the pan with the potato in your hand, or use a knife to cut the Stippe onto the potato. Of course, you can also pour the Stippe directly onto a plate over the peeled potatoes. In Low German, Stippe is a mushy sauce or sauce made from fried bacon with flour, water, etc. Stippe is scooped. The term stippen refers to the dipping and fishing of the Stippe out of the container.