Puree Of Jerusalem Artichokes Recipe

Instructions

Put a piece of butter the size of an egg into a saucepan; let it melt, then throw into it 2 bay leaves, 1 sliced onion, 3 pounds of Jerusalem artichokes washed, pared, and sliced, and half a pound of bacon in rashers.
Keep these well stirred in the boiling butter for about ten minutes; then add to them, gradually, 1/2 pint of stock.
Let all boil up together until the vegetables are thoroughly cooked; then add 1/2 pint more stock, stir it well, add pepper and salt, and serve with toasted sippets.