Pour boiling water over the onions ; let them stand
for ten minutes, then chop them up, and put them into
an iron saucepan with the butter. After a quarter of
an hour add the potatoes (peeled, but put in whole).
Let all gently simmer for two hours, add pepper, and
serve very hot.
177. Potatoes Browned with Butter.
Boil some medium-sized potatoes according to
recipe No. 175, but when they have boiled for twenty
minutes, instead of steaming them on the stove, put
them in a baking-tin and place a bit of butter, the size
of a filbert, on each potato. Put them in a hot oven,
and in a quarter of an hour, or less, turn them care-
fully, that they may be evenly browned. Use a broad-
bladed knife to turn them, in case they stick to the tin,
VEGETABLES
93
for they will be spoiled if they are broken. Another
ten minutes will finish browning them. Serve very hot.
178. Potato and Cabbage Fritters.
Ingredients.
Half a pound of Potatoes (hot
or cold).
Four ounces of Brussels Sprouts
or Cabbage.
Half an Onion.
One ounce of Butter.
Pepper to taste✪ Potato and Cabbage Fritters.
Mince the potatoes, sprouts, and onion very finely
together, melt the butter, and add it to this with the
pepper. Form into fritters, roll in rusk-crumbs, and
fry in boiling Albene. Drain, and serve, with parsley
round the dish.
179. Potatoes (Cold, Fried).
Ingredients.
Half a pound of cold boiled I Half an ounce of Butter.
Potatoes. I Pepper.
Chop up the potatoes, dust them with a little pepper.
Let the butter get quite warm in a frying-pan, and then
stir in the potatoes very quickly. Toss them with a
knife until they are quite hot, and touched with brown,
then serve as quickly as possible.
180. Potatoes (Fried).
Ingredients.
Potatoes. | Frying Oil, or Albene✪ Fried Potatoes.
Wash and peel the potatoes and cut them in slices
about as thin as a shilling. They should be cut
94
THE APSLEY COOKERY BOOK
horizontally, as the slices will be rounder. Throw them
into cold water, and keep them there until they are
wanted, and then dry them well on a clean cloth. The
oil to fry them must be boiling; this may be known
when it ceases to hiss and is still. Put in the potatoes,
a few at a time, and move them about that they may
be equally cooked. When they are brightly browned
and crisp, lift them with a fish slice, and put them on
an inverted sieve to dry. (See 66 Hints on Cooking.1’)
181. Potatoes (Fried Whole).
Ingredients.
Small new Potatoes. | Frying Oil, or Albene.
Cold new potatoes may be warmed in this way, but
they must not be broken, and they must not be too
large. The early forced new potatoes are best fried, as
they are more mealy than those grown in the open air.
Boil according to recipe No. 184, “ Potatoes (New).11 Be
sure that they are well dried, and fry them in boiling oil,
or Albene. When they are brightly browned, drain them
on an inverted sieve, and serve very hot.
182. Potatoes (Mashed).
Ingredients.
Two pounds of Potatoes. | One ounce of Butter.
A teacupful of Milk.
Boil the potatoes according to recipe No. 17 5, to
ensure their being quite dry, which is of great im-
portance if they are to be a success. Now rub them
through a sieve and return them to the saucepan. Beat
VEGETABLES
95
Page 46 · 7 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
Pour boiling water over the onions ; let them stand for ten minutes, then chop them up, and put them into an iron saucepan with the butter. After a quarter of an hour add the potatoes (peeled, but put in whole). Let all gently simmer for two hours, add pepper, and serve very hot.
177. Potatoes Browned with Butter.
Boil some medium-sized potatoes according to recipe No. 175, but when they have boiled for twenty minutes, instead of steaming them on the stove, put them in a baking-tin and place a bit of butter, the size of a filbert, on each potato. Put them in a hot oven, and in a quarter of an hour, or less, turn them carefully, that they may be evenly browned. Use a broadbladed knife to turn them, in case they stick to the tin,
for they will be spoiled if they are broken. Another ten minutes will finish browning them. Serve very hot.
178. Potato and Cabbage Fritters.
Ingredients.
Half a pound of Potatoes (hot or cold).
Four ounces of Brussels Sprouts or Cabbage.
Half an Onion.
One ounce of Butter. Pepper to taste.
Mince the potatoes, sprouts, and onion very finely together, melt the butter, and add it to this with the pepper. Form into fritters, roll in rusk-crumbs, and fry in boiling Albene. Drain, and serve, with parsley round the dish.
179. Potatoes (Cold, Fried).
Ingredients.
Half a pound of cold boiled I Half an ounce of Butter.
Potatoes. I Pepper.
Chop up the potatoes, dust them with a little pepper. Let the butter get quite warm in a frying-pan, and then stir in the potatoes very quickly. Toss them with a knife until they are quite hot, and touched with brown, then serve as quickly as possible.
180. Potatoes (Fried).
Ingredients.
Potatoes. | Frying Oil, or Albene.
Wash and peel the potatoes and cut them in slices about as thin as a shilling. They should be cut
horizontally, as the slices will be rounder. Throw them into cold water, and keep them there until they are wanted, and then dry them well on a clean cloth. The oil to fry them must be boiling; this may be known when it ceases to hiss and is still. Put in the potatoes, a few at a time, and move them about that they may be equally cooked. When they are brightly browned and crisp, lift them with a fish slice, and put them on an inverted sieve to dry. (See 66 Hints on Cooking.1’)
181. Potatoes (Fried Whole).
Ingredients.
Small new Potatoes. | Frying Oil, or Albene.
Cold new potatoes may be warmed in this way, but they must not be broken, and they must not be too large. The early forced new potatoes are best fried, as they are more mealy than those grown in the open air. Boil according to recipe No. 184, “ Potatoes (New).11 Be sure that they are well dried, and fry them in boiling oil, or Albene. When they are brightly browned, drain them on an inverted sieve, and serve very hot.
182. Potatoes (Mashed).
Ingredients.
Two pounds of Potatoes. | One ounce of Butter.
A teacupful of Milk.
Boil the potatoes according to recipe No. 17 5, to ensure their being quite dry, which is of great importance if they are to be a success. Now rub them through a sieve and return them to the saucepan. Beat
Records on this page
Potato and Cabbage FrittersSprouts or Cabbage FrittersMashed PotatoesMashed Potatoes and OnionsSaute PotatoesFried PotatoesFried Whole Potatoes