Peas, Plainly Boiled. — Put a pint of
freshly-shelled peas, a spring of mint, and half-
a-pint of water into a paper, seal up, and
cook for 35 to 45 minutes.
Peas. — Put a pint of freshly-shelled green
peas in a basin, add a teaspoonful of sugar, an
ounce of butter, a teaspoonful of flour, a little
salt✪ Lima Beans, a chopped lettuce, a small bouquet garni,
and half-a-pint of water. Mix together, place
in a bag, and cook for 30 minutes in a mod-
erate oven.
New Potatoes.— Peel, halve and put suffi-
cient in paper-bag for three persons with three
tablespoonfuls of cold water. Add one leaf
of mint, and a little salt. Seal up bag. Place
gently on the broiler. Allow 30 to 35 minutes
in hot oven. All potatoes should be cut in
two.
Baked Potatoes. — Thoroughly wash twelve
good-sized potatoes. Make a few small slits
in them but do not peel. Place in a paper-
70 SOYER’S PAPER-BAG COOKERY
bag with one tablespoonful of water✪ Baked Potatoes. Cook
for 35 to 5° minutes, according to size.
Potatoes Chateau. — Peel and blanch two
dozen small potatoes and drain well. Put
them in a bag and add two ounces of butter✪ Potatoes Chateau.
Seal up and bake in a very hot oven for 35
minutes. Place on a very hot dish, season to
taste and serve.
Potatoes Paysanne. — Cut half-a-dozen
good-sized peeled potatoes into large dice ; par-
boil for a minute or so. Place in a paper-
bag and add a chopped onion, four ounces of
ham finely diced, and two ounces of butter.
Seal up and bake for 30 minutes.
Potatoes Maitre d’Hotel. — Cut up six cold
boiled potatoes, place in a well-buttered bag,
add half a glass of milk, salt and pepper, an
ounce of butter, a little chopped parsley, and
grated nutmeg. Cook for 13 minutes.
Spinach. — Pick over and thoroughly wash
two pounds of spinach ; leave the vegetable as
wet as you can, and put in a bag. Add a little
sugar and a pinch of salt✪ Spinach. Seal bag, and cook
for 35 minutes. Then stand the broiler bear-
ing the bag on a large plate, and prick the
SOYER’S PAPER-BAG COOKERY 71
bottom of the bag in such a way as to allow
all the water to run out. Dish up, add a small
piece of butter, and serve.
Tomatoes. — Place six tomatoes in boiling
water. Allow 25 seconds, and take out to-
matoes. You will find they will skin easily.
Butter your paper-bag. Place salt, pepper, a
suspicion of sugar, and a small piece of butter
in the bag, and put on broiler. Allow 12
minutes in hot oven.
SAVORIES
Filleted Devilled Herring on Toast. —
Fillet the herring in the usual way. Butter
some toast. Place fillet on top and cut to any
shape you may fancy. Put a little grated
cheese, cayenne pepper or black pepper, a
pinch of breadcrumbs, and a little butter.
Put in the paper-bag and place on broiler.
Allow 5 minutes in very hot oven.
Fish Roe a la Soyer. — Place half the roe
on top of a piece of buttered toast, put a
good peeled mushroom on top, add salt and
pepper to taste, and a little piece of butter.
72 SOYER’S PAPER-BAG COOKERY
Place the other half of the roe on top of the
mushroom, add a little cayenne pepper, a pinch
of grated cheese (Parmesan or any other
kind), a few breadcrumbs and another piece
of butter. Place in paper-bag, seal up, and
place on broiler. Allow io minutes in hot
oven.
Any Savory made with Cheese and
Cream. — Put a little flaked cold fish with a
sprinkling of Parmesan mixed with a little
cream on a slice of well-buttered toast. Place
in bag and cook 6 minutes in a very hot oven. ✪ Savory of Lobster
Page 22 · 8 recipe records on this page
Presented as published in 1911. 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
Peas, Plainly Boiled. — Put a pint of freshly-shelled peas, a spring of mint, and halfa-pint of water into a paper, seal up, and cook for 35 to 45 minutes.
Peas. — Put a pint of freshly-shelled green peas in a basin, add a teaspoonful of sugar, an ounce of butter, a teaspoonful of flour, a little salt, a chopped lettuce, a small bouquet garni, and half-a-pint of water. Mix together, place in a bag, and cook for 30 minutes in a moderate oven.
New Potatoes.— Peel, halve and put sufficient in paper-bag for three persons with three tablespoonfuls of cold water. Add one leaf of mint, and a little salt. Seal up bag. Place gently on the broiler. Allow 30 to 35 minutes in hot oven. All potatoes should be cut in two.
BBaked Potatoes. — Thoroughly wash twelve good-sized potatoes. Make a few small slits in them but do not peel. Place in a paper-bag with one tablespoonful of water. Cook for 35 to 50 minutes, according to size.
Potatoes Chateau. — Peel and blanch two dozen small potatoes and drain well. Put them in a bag and add two ounces of butter. Seal up and bake in a very hot oven for 35 minutes. Place on a very hot dish, season to taste and serve.
Potatoes Paysanne. — Cut half-a-dozen good-sized peeled potatoes into large dice ; parboil for a minute or so. Place in a paperbag and add a chopped onion, four ounces of ham finely diced, and two ounces of butter. Seal up and bake for 30 minutes.
Potatoes Maitre d’Hotel. — Cut up six cold boiled potatoes, place in a well-buttered bag, add half a glass of milk, salt and pepper, an ounce of butter, a little chopped parsley, and grated nutmeg. Cook for 13 minutes.
Spinach. — Pick over and thoroughly wash two pounds of spinach ; leave the vegetable as wet as you can, and put in a bag. Add a little sugar and a pinch of salt. Seal bag, and cook for 35 minutes. Then stand the broiler bearing the bag on a large plate, and prick the
bottom of the bag in such a way as to allow all the water to run out. Dish up, add a small piece of butter, and serve.
Tomatoes. — Place six tomatoes in boiling water. Allow 25 seconds, and take out tomatoes. You will find they will skin easily. Butter your paper-bag. Place salt, pepper, a suspicion of sugar, and a small piece of butter in the bag, and put on broiler. Allow 12 minutes in hot oven.
SAVORIES
Filleted Devilled Herring on Toast. —
Fillet the herring in the usual way. Butter some toast. Place fillet on top and cut to any shape you may fancy. Put a little grated cheese, cayenne pepper or black pepper, a pinch of breadcrumbs, and a little butter. Put in the paper-bag and place on broiler. Allow 5 minutes in very hot oven.
Fish Roe a la Soyer. — Place half the roe on top of a piece of buttered toast, put a good peeled mushroom on top, add salt and pepper to taste, and a little piece of butter.
Place the other half of the roe on top of the mushroom, add a little cayenne pepper, a pinch of grated cheese (Parmesan or any other kind), a few breadcrumbs and another piece of butter. Place in paper-bag, seal up, and place on broiler. Allow io minutes in hot oven.
Any Savory made with Cheese and Cream. — Put a little flaked cold fish with a sprinkling of Parmesan mixed with a little cream on a slice of well-buttered toast. Place in bag and cook 6 minutes in a very hot oven.
Records on this page
Lima BeansTomatoesPeas, Plainly BoiledBaked PotatoesPotatoes ChateauSpinachSavory of LobsterFish Roe a la Soyer