One pound mashed Potatoes (cold). I Three ounces of grated Cheese.
One ounce of Butter. J Quarter of a pint of Milk✪ Potatoes and Cheese.
Mash the potatoes and add the cheese and pepper.
Put the milk and butter into a small saucepan and
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THE APSLEY COOKERY BOOK
bring to the boil, and pour over the potatoes and
cheese. Beat well for five minutes, put into a buttered
pie-dish, and bake in a quick oven for fifteen minutes ;
or, put into scallop-shells, and sprinkle with rusk-
crumbs and bake for a few minutes.
114. Potato and Onion Pie (No. i).
Ingredients.
One pound of Potatoes.
One pound of Onions.
One ounce of Butter.
A teacupful of Milk.
Pepper.
Paste (short)✪ Potato and Onion Pie (No. 1).
Slice the onions and potatoes and put them into cold
water. Bring them to boiling-point, and boil quickly
for three minutes. Now put them into a pie-dish and
add the butter and the milk, which must be boiling,
and season well with pepper. Cover the dish with a stout
crust, made according to recipe for “Short Paste.”
Bake in a moderate oven for an hour and a half. No
time must be lost in covering the pie writh the crust,
and putting it into the oven, as the potatoes and onions
must not be allowed to cool or the flavour will be
spoiled.
115. Potato and Onion Pie (No. 2).
Ingredients.
Six large Potatoes. I Three ounces of Butter.
Three large Onions. | Pepper✪ Potato and Onion Pie (No. 2).
Peel and wash the pototoes and cut them into slices
about the eighth of an inch thick ; slice the onions very
thin, in rounds. Butter a pie-dish and put a layer of
potatoes at the bottom, then a few pieces of butter,
SAVOURIES
63
then a layer of onion and pepper, and so on, till the
dish is full, leaving onions on top. Cover with an old
plate or tin, and cook slowly in the oven for three hours.
Serve with grated cheese. A short-crust may be put
on this if liked.
116. Potatoes with Parmesan.
Ingredients.
Oue pound of Potatoes.
Half a pint of Savoury White
Sauce.
Two ounces of grated Parmesan.
Three ounces of Bread-crumbs.
A quarter of an ounce of Butter✪ Potatoes with Parmesan.
Prepare the sauce according to recipe for “ Savoury
White Sauce ” (No. 439). The potatoes must be boiled,
but they must be firm. Cut them into slices a quarter of
an inch thick, and put a layer at the bottom of a pie-
dish ; cover these with a thin coating of the sauce.
Repeat this until the potatoes and the sauce are all
used. Now sprinkle the Parmesan over the sauce and
cover with the bread-crumbs. Break the butter in
small bits and place it over the top. Brown in a hot
oven for about twenty minutes.
117. Potato and Onion Pudding.
Follow the receipt of “ Potato and Onion Pie,” except
that you line a pudding-bowl with the crust, and cover
the pudding also with crust. This pudding should be
steamed for three hours.
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THE APSLEY COOKERY BOOK
118. Rice Boiled for Curry.
Ingredients.
Rice. | Water. | Butter✪ Rice Boiled for Curry.
Page 34 · 5 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One pound mashed Potatoes (cold). I Three ounces of grated Cheese. One ounce of Butter. J Quarter of a pint of Milk.
Mash the potatoes and add the cheese and pepper. Put the milk and butter into a small saucepan and
bring to the boil, and pour over the potatoes and cheese. Beat well for five minutes, put into a buttered pie-dish, and bake in a quick oven for fifteen minutes ; or, put into scallop-shells, and sprinkle with ruskcrumbs and bake for a few minutes.
114. Potato and Onion Pie (No. i).
Ingredients.
One pound of Potatoes. One pound of Onions. One ounce of Butter.
A teacupful of Milk. Pepper.
Paste (short).
Slice the onions and potatoes and put them into cold water. Bring them to boiling-point, and boil quickly for three minutes. Now put them into a pie-dish and add the butter and the milk, which must be boiling, and season well with pepper. Cover the dish with a stout crust, made according to recipe for “Short Paste.” Bake in a moderate oven for an hour and a half. No time must be lost in covering the pie writh the crust, and putting it into the oven, as the potatoes and onions must not be allowed to cool or the flavour will be spoiled.
115. Potato and Onion Pie (No. 2).
Ingredients.
Six large Potatoes. I Three ounces of Butter.
Three large Onions. | Pepper.
Peel and wash the potatoes and cut them into slices about the eighth of an inch thick ; slice the onions very thin, in rounds. Butter a pie-dish and put a layer of potatoes at the bottom, then a few pieces of butter,
then a layer of onion and pepper, and so on, till the dish is full, leaving onions on top. Cover with an old plate or tin, and cook slowly in the oven for three hours. Serve with grated cheese. A short-crust may be put on this if liked.
116. Potatoes with Parmesan.
Ingredients.
Oue pound of Potatoes.
Half a pint of Savoury White Sauce.
Two ounces of grated Parmesan. Three ounces of Bread-crumbs. A quarter of an ounce of Butter.
Prepare the sauce according to recipe for “ Savoury White Sauce ” (No. 439). The potatoes must be boiled, but they must be firm. Cut them into slices a quarter of an inch thick, and put a layer at the bottom of a piedish ; cover these with a thin coating of the sauce. Repeat this until the potatoes and the sauce are all used. Now sprinkle the Parmesan over the sauce and cover with the bread-crumbs. Break the butter in small bits and place it over the top. Brown in a hot oven for about twenty minutes.
117. Potato and Onion Pudding.
Follow the receipt of “ Potato and Onion Pie,” except that you line a pudding-bowl with the crust, and cover the pudding also with crust. This pudding should be steamed for three hours.
118. Rice Boiled for Curry.
Ingredients.
Rice. | Water. | Butter.
Records on this page
Potatoes and CheesePotato and Onion Pie (No. 1)Potato and Onion Pie (No. 2)Potatoes with ParmesanRice Boiled for Curry