English and French cookery

Parsnips, Fricasseed. — Boil the parsnips in milk till soft, and cut lengthways into pieces 2 or 3 inches long. Simmer in a white sauce made with two spoonfuls of broth, a piece of mace, half a cupful of milk or cream, and a piece of butter, with flour, pepper, and salt. Fried Parsley for a Garnish. — — Wash, pick, and dry thoroughly, put it into a wire basket, and hold it in boiling beef dripping for two minutes ; take it out of the basket, and dry well before the fire. Boiled Potatoes. — The art of boiling potatoes has still to be learnt by many. The Irish method is good. Wash the potatoes and leave the skin on ; bring the water to a boil and throw them in. As soon as boiled soft enough for a fork to be easily thrust through, put in some cold water ; let the potatoes remain 2 minutes and then pour off. Then half remove the pot-lid, and let the potatoes remain over a slow fire till the steam is evaporated ; peel and serve in an open dish. Good potatoes thus cooked will be sweet, dry, and mealy. Potatoes A la Bonne Bouche. — Boil 12 medium-sized potatoes ; let them get cold, then cut into slices. Chop a blade of shallot and a little parsley very fine, place in a stewpan with 3 ounces butter and a pinch of mixed sweet herbs ; simmer slowly 5 minutes, then put in the potatoes, sprinkle some seasoning over them, and simmer for 10 minutes, stirring to prevent burning. Just before serving squeeze the juice of a lemon over. Fried Potatoes.— Half boil the potatoes, cut them into slices, and fry in butter or goose dripping. When brown, drain, strew a little salt over, and serve while hot and crisp. Potatoes may be fried without being parboiled, or after they have been boiled and become cold. Potato Hash. — Put some cold chopped potatoes into a frying-pan with a little fat, stir them about for 5 minutes, then add an equal quantity of cold meat, cut into squares, season with pepper and salt, fry gently, stirring until hot through. Potatoes & la Maitre d’Hotel. — Cut some cold boiled potatoes into rather thick slices. Put a lump of fresh butter into a stewpan, and add a little flour — about a teaspoonful for a middling-sized dish. When the flour has boiled a little while in the butter, add by degrees a cupful of broth or water. Boil up, and put in the potatoes, with chopped parsley, pepper, and salt. Stew a few minutes, then take from the fire, and when quite off the boil add the yolk of an egg beat up with a little lemon-juice and a tablespoonful of cold water. Serve as soon as the sauce has set. Potato Omelette. — Take a mashed potato, 2 ounces of potato flour, and 4 eggs, make thick, season with pepper, salt, a little nutmeg, and fry to a light brown colour. Potato Pastry. — Put 2 ounces of Edwards’ Desiccated Soup into a basin, pour on it \ pint of boiling water, cover, and keep warm for 15 minutes ; add 2 ounces of breadcrumbs, mix well together, place it in a pie-dish, spread over it a thick layer of nicely-mashed potato. Bake in a moderate oven. Potato Puffs. — Take 2 cupfuls of cold mashed potatoes, and stir into them 2 tablespoonfuls of melted butter, and beat to a white cream before adding anything else ; then add 2 eggs, beaten, a teacupful of cream or milk, and salt to taste. Beat all together in a deep dish, and bake in a quick oven until nicely browned.