American Stewed Potatoes. — Pare the Potatoes, cut
them in thin slices, and stew them in just enough water to
cover them. When they are quite tender, take the slices out.
Drain off all the water from the stewpan, and add a teacupful
of milk or cream. Boil for about five minutes, stirring con-
stantly. Add an ounce and a half of butter -well rolled in flour,
a little salt, a dessertspoonful of finely-minced parsley, and a
dust of pepper✪ American Stewed Potatoes. Boil up once, and turn all into a very hot
covered dish.
Fried Potato Balls with Herbs.— Prepare the Potatoes
as for Potato Snow. When they are quite dry remove the
skins, and mash the Potatoes with a tablespoonful of milk and
half an ounce of butter to every pound. Pound well together
when cold, add a dessertspoonful of minced thyme, parsley, and,
if liked, shallot. (The herbs must not be more than one
dessertspoonful altogether.) Work in the yolks of two eggs✪ Fried Potato Balls with Herbs,
so as to make the mixture a stiff paste. With two Avooden
spoons make the Potato mixture into balls the size of a
small egg. Roll each ball in breadcrumbs, dip each in
either warm butter or into half an ounce of warm butter
into which one whole beaten egg has been mixed, and
again roll each ball well in breadcrumbs. Fiy the balls in
boiling fat, shaking them gently. In about a minute they
FRIED POTATO BALLS WITH HERBS
3°7
onglit to become a golden colour, and then they are done.
Some cooks flour their hands instead of using wooden spoons,
hut a little practice will enable them to use the spoons. It is
needless to say that the human hand should he used as little as
possible in touching food.
Baked Potato Balls. — Prepare the Potatoes as above.
When the Potatoes are formed into balls put them at once on
a baking-tin' in the oven, baste them with gravy✪ Baked Potato Balls, and serve
when perfectly brown. The Potato Balls ought to be baked in
twenty minutes. If they are too long in the oven they get
stiff and tasteless.
Potato Quenelles. — Boil two large Potatoes, dry them,
remove the skins, and nib them through a sieve. Cut a thin
round of white bread, take off the crust, toast the bread, and
butter it plentifully on both sides ; set it before the fire to get
crisp. Or fry the bread thoroughly. Cut the bread into small
dice, add it with all its butter to the Potatoes. Beat up two
whole eggs, add a pinch of minced parsley✪ Potato Quenelles, and mix all well
together. Form the mixture into almond shapes, or small
balls, and poach them for a quarter of an hour in a pint of
water with a little salt in it. They can be added to soup just
before serving, or may be sent up with a well-flavoured white
sauce. A little grated ham is a great improvement to Potato
Quenelles.
Potatoes in France and Belgium are not carefully cultivated.
The finest sorts are not grown, and the plain English methods
of cooking Potatoes are unknown, not being suited to inferior
varieties. But we owe to the inferiority of foreign Potatoes
the excellent methods of cooking them in small quantities and
in different ways which are now so much appreciated in
English kitchens.
Page 212 · 5 recipe records on this page
Presented as published in 1898. 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
American Stewed Potatoes. — Pare the Potatoes, cut them in thin slices, and stew them in just enough water to cover them. When they are quite tender, take the slices out. Drain off all the water from the stewpan, and add a teacupful of milk or cream. Boil for about five minutes, stirring constantly. Add an ounce and a half of butter -well rolled in flour, a little salt, a dessertspoonful of finely-minced parsley, and a dust of pepper. Boil up once, and turn all into a very hot covered dish.
Fried Potato Balls with Herbs.— Prepare the Potatoes as for Potato Snow. When they are quite dry remove the skins, and mash the Potatoes with a tablespoonful of milk and half an ounce of butter to every pound. Pound well together when cold, add a dessertspoonful of minced thyme, parsley, and, if liked, shallot. (The herbs must not be more than one dessertspoonful altogether.) Work in the yolks of two eggs, so as to make the mixture a stiff paste. With two wooden spoons make the Potato mixture into balls the size of a small egg. Roll each ball in breadcrumbs, dip each in either warm butter or into half an ounce of warm butter into which one whole beaten egg has been mixed, and again roll each ball well in breadcrumbs. Fiy the balls in boiling fat, shaking them gently. In about a minute they
FRIED POTATO BALLS WITH HERBS
3°7
onglit to become a golden colour, and then they are done. Some cooks flour their hands instead of using wooden spoons, hut a little practice will enable them to use the spoons. It is needless to say that the human hand should he used as little as possible in touching food.
Baked Potato Balls. — Prepare the Potatoes as above. When the Potatoes are formed into balls put them at once on a baking-tin' in the oven, baste them with gravy, and serve when perfectly brown. The Potato Balls ought to be baked in twenty minutes. If they are too long in the oven they get stiff and tasteless.
Potato Quenelles. — Boil two large Potatoes, dry them, remove the skins, and nib them through a sieve. Cut a thin round of white bread, take off the crust, toast the bread, and butter it plentifully on both sides ; set it before the fire to get crisp. Or fry the bread thoroughly. Cut the bread into small dice, add it with all its butter to the Potatoes. Beat up two whole eggs, add a pinch of minced parsley, and mix all well together. Form the mixture into almond shapes, or small balls, and poach them for a quarter of an hour in a pint of water with a little salt in it. They can be added to soup just before serving, or may be sent up with a well-flavoured white sauce. A little grated ham is a great improvement to Potato Quenelles.
Potatoes in France and Belgium are not carefully cultivated. The finest sorts are not grown, and the plain English methods of cooking Potatoes are unknown, not being suited to inferior varieties. But we owe to the inferiority of foreign Potatoes the excellent methods of cooking them in small quantities and in different ways which are now so much appreciated in English kitchens.
Records on this page
American Stewed PotatoesPotato SnowFried Potato Balls with HerbsBaked Potato BallsPotato Quenelles