was baked, wliich should have a neatly-folded
napkin pinned roimd it. The cover should not
be removed until the meat is to be served, and
an empty dish should be placed in readiness for
it. If properly baked, the potatoes will be nicely
browned, and will be flavoured like the meat.
The contents of this pie may of coui-se be varied
indefinitely. ISIutton or veal cutlets, pork chops,
chickens or rabbits cut into neat joints, and
fish of various kinds may all be used, and
will all be found excellent. The meat should
be neatly trimmed, and nicely seasoned, and a
small quantity of gravy poui-ed over it. The
mashed potatoes should form a crust at least
three inches thick. Two pounds of meat and
thi-ee pounds of potatoe✪ Potato Pasty, Moderns will make a moderate-
sized pasty. Probable cost, 4 s. Sufficient for
four persons.
Potato Patties. — Take as many large
well-shaped potatoes as it is intended there
should be patties, wash them well, and bake
them. Take them out before they are quite
done enough, so that the skin may not be in-
jured, and carefully cut oft' the top, and scoop out
the inside with a spoon. Mix with the floury
part two or three spoonfuls of thick cream, a
little piece of butter, and a pinch of salt, together
with sugar, lemon or cinnamon flavouring,
and the yolks and whites of two or three eggs✪ Potato Patties
beaten and added separately. Put this mixture
into the hollow potatoes, place them upright
side by side in a buttered dish, and bake them
in a hot oven. If liked, savoury instead of
sweet potato patties can be made by mixing
with the potato flour a little pounded veal
and ham, and cream, salt, pepper, lemon-peel,
grated nutmeg, and mushroom ketchup added
in suitable proportions. Time to bake, twelve
to fifteen minutes.
Potato Pie. — It is a good plan to have
made a tin lid perforated with holes, and with
a handle at each end, to fit an ordinary-sized
pie-dish, on purpose for potato pies. This lid
should fit down at least an inch below the level
of the dish, and before using it the first time
it should be washed in boiling soda and water.
POT
( 626 )
POT
as new tin is sometimes poisonous. Having
obtained this lid, cut the cold meat into neat
slices, sprinkle over them a little pepper and
salt, two finely-minced onions, hal£ a cupful of
gravy — or failing this, water — and two or thi-ee
lumps of butter or good beef di'ipping. Tut on
the tin hd, and pile upon it as many cold boiled
potatoes mashed v?ith milk as will fiU the
space✪ Potato Pie to the top of the dish. Bake in a well-
heated oven. Send the pie to table in the dish
in which it was baked, with a hot napkin pinned
round. The top should be brightly browned.
Time to bake, one hour. Probable cost, 2s.
Sufficient for four or five persons.
Page 1321 · 3 recipe records on this page
Presented as published in 1892. 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
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was baked, wliich should have a neatly-folded
napkin pinned roimd it. The cover should not
be removed until the meat is to be served, and
an empty dish should be placed in readiness for
it. If properly baked, the potatoes will be nicely
browned, and will be flavoured like the meat.
The contents of this pie may of coui-se be varied
indefinitely. ISIutton or veal cutlets, pork chops,
chickens or rabbits cut into neat joints, and
fish of various kinds may all be used, and
will all be found excellent. The meat should
be neatly trimmed, and nicely seasoned, and a
small quantity of gravy poui-ed over it. The
mashed potatoes should form a crust at least
three inches thick. Two pounds of meat and
thi-ee pounds of potatoes will make a moderate-
sized pasty. Probable cost, 4 s. Sufficient for
four persons.
Potato Patties. — Take as many large
well-shaped potatoes as it is intended there
should be patties, wash them well, and bake
them. Take them out before they are quite
done enough, so that the skin may not be in-
jured, and carefully cut oft' the top, and scoop out
the inside with a spoon. Mix with the floury
part two or three spoonfuls of thick cream, a
little piece of butter, and a pinch of salt, together
with sugar, lemon or cinnamon flavouring,
and the yolks and whites of two or three eggs
beaten and added separately. Put this mixture
into the hollow potatoes, place them upright
side by side in a buttered dish, and bake them
in a hot oven. If liked, savoury instead of
sweet potato patties can be made by mixing
with the potato flour a little pounded veal
and ham, and cream, salt, pepper, lemon-peel,
grated nutmeg, and mushroom ketchup added
in suitable proportions. Time to bake, twelve
to fifteen minutes.
Potato Pie. — It is a good plan to have
made a tin lid perforated with holes, and with
a handle at each end, to fit an ordinary-sized
pie-dish, on purpose for potato pies. This lid
should fit down at least an inch below the level
of the dish, and before using it the first time
it should be washed in boiling soda and water.
POT
( 626 )
POT
as new tin is sometimes poisonous. Having
obtained this lid, cut the cold meat into neat
slices, sprinkle over them a little pepper and
salt, two finely-minced onions, hal£ a cupful of
gravy — or failing this, water — and two or thi-ee
lumps of butter or good beef di'ipping. Tut on
the tin hd, and pile upon it as many cold boiled
potatoes mashed v?ith milk as will fiU the
space to the top of the dish. Bake in a well-
heated oven. Send the pie to table in the dish
in which it was baked, with a hot napkin pinned
round. The top should be brightly browned.
Time to bake, one hour. Probable cost, 2s.
Sufficient for four or five persons.