Buckmaster's cookery

1. Mix the yolks of two eggs with a gill of milk and pour into the stewpan, stirring till it becomes thick. 2. Turn it on to a hot dish and serve. Precautions, — Take care to prepare the butter sauce carefully, POTATOES WITH CREAM. Ingredients. 4 Potatoes. 1 oz. of Butter. A dessert-spoonful of Flour. 2 Eschalots. Parsley. Nutmeg. Cream. 1. Boil the potatoes as already described. 2. Put into a saucepan one ounce of butter, and stir in a good dessert-spoonful of flour, with two finely minced eschalots and a good teaspoonful of chopped parsley. 3. Add pepper and salt and - a grate or two of nutmeg. 4. Thoroughly mix with a wooden spoon. 5. Add a tablespoonful of cream, and stir till it just comes to the boil. 6. Cut the potatoes into slices, and put them into the sauce. ’7. Remove the saucepan aside, or stand over a slow fire and stir for three minutes. Precautions. — Be careful not to break the potatoes in the sauce, FRIED POTATO CHIPS, Ingredients, 6 Potatoes. Hot fat. 1. Peel six large potatoes, and cut them in slices each an eighth of an inch in thickness. 2. Wash and thoroughly dry them in a cloth. 1. Melt your frying Buckmaster’s Cookery. fat over a brisk fire, and when the temperature rises to 385° throw the potatoes in. 2. Stir with the skimmer occasionally to secure an even cooking ; eight or ten minutes’ frying will be sufficient. Drain them on a wire sieve before the fire, sprinkle with salt, and serve. When potatoes are required very crisp, let them fry three or four minutes longer. It is sometimes necessary to fry them twice. Precautions. — Do not put in too many potato chips or the fat will fall too low for frying. A slight increase of temperature while the potatoes are frying is desirable. FRIED POTATOES AND ONIONS. Ingredients. 3 Onions. Potatoes. Parsley. I Lemon. Oil. 2 oz. of Butter. The remains of cold potatoes may be used thus : — 1, Put two ounces of butter and one of oil in a fryingpan. 2. In which fry three sliced onions. 3. Put on the potatoes, cut in thin slices each about the thickness of half-a-crown. 4. Toss them now and then until they are a nice yellow colour. 5. Add a spoonful of chopped parsley, salt, pepper, and the squeeze of a lemon. 6. Shake the pan well that they may mix thoroughly together ; dish, and serve very hot. An excellent dish to serve with a chop, a steak, or a joint Precautions. — A clean frying-pan and good oil are essential If carefully tossed the potatoes will not break. Vegetables. POTATO SAUTE. Ingredients. Now Potatoes. 2 oz. of Butter. Salt. 1. Take some new potatoes, as small as possible, wash them in cold water and scrape them clean, “large potatoes may be cut in halves or quarters and trimmed. ” 2. Put them in a saucepan with cold water, and just bring them to the boil. 3. Drain off the water and wipe them dry in a clean cloth. 4. Take a stewpan, and put in two ounces of butter and the potatoes. 5. Put the stewpan on a quick fire for twenty minutes to brown the potatoes. 6. When they begin to brown, toss them occasionally to brown them on all sides alike. 7. Strain off the butter, sprinkle them over with salt, and serve on a hot vegetable dish. Precautions. — Take care not to burn or blacken the potatoes. POTATOES AND SPINACH Ingredients. 1 lb. of Potatoes. 1 lb. of Spinach. 1. Boil a pound of potatoes and mash them.