Ingredients
7 pounds bacon, chopped5 cups all-purpose flour14 cups white vinegar14 cups water6 cups sugar1 cup salt4 teaspoons pepper14 cups chopped onions (about 4-1/2 pounds)6 cups chopped dill pickles7 gallons hot cooked sliced peeled potatoes (about 45 pounds)
Preparation
In several large skillets, fry bacon until crisp; remove to paper towels to drain. Add flour to drippings; cook and stir until bubbly.
In a large kettle, combine the vinegar, water and sugar; bring to a boil. Gradually whisk in flour mixture; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper, onion and pickles.
Place hot potatoes in serving pans. Divide sauce among pans and stir to coat. Sprinkle with bacon.
