Chops with Dill Sauce

The meat is cut into slices the day before, rubbed with pepper, new spice, roast spice and mustard, salted and covered tightly with aluminum foil, you pickle the meat until the other day in the refrigerator. Boil the potatoes with their skin in salted water, then cut them into slices. Make a roux with butter, flour and milk (do not let it brown!), add finely chopped salt, pepper, dill and nutmeg (freshly grated). Add enough milk to obtain a creamy sauce. Bring to a boil and season with a spoonful of lemon juice and a mocha spoonful of sugar. The meat is browned in a little fat, the potatoes are also browned and the hot dill sauce is poured over them.

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