Cassell's dictionary of cookery

Potato Pot. — Take an earthen jar with a closely-fitting lid, put into it beef or mutton, cut into convenient-sized pieces, tiU it is a quarter fuU. Season with salt and pepper. Cut one or two onions into thin slices — the number being regulated by taste. Lay these over the meat, and fiU the dish with peeled potatoes of uniform size. Sprinkle a little salt and flour over these, pour in a cupful of water or, better still, stock, put the lid on the jar, and bake in a moderate oven. "When the potatoes are done enough, lift them carefully out with a spoon so as not to break them. Place them round a dish, put the meat into the centre, pour the gravy over all, and serve very hot. Underdressed cold meat may be used for the dish, though, of course, fresh meat will be nicer. Time, according to the size and quality of the potatoes. If more convenient, the jar can be closely covered, set in a saucepan of water, and stewed for about an hour after the water reaches the point of boiling. Plenty of time should be allowed, as the potatoes are better baked slowly. Probable cost of potatoes. Id. or Igd. per pound. Sufficient, a pie with two pounds of potatoes for three or four persons. Potato Pudding. — Mash a pound of boiled potatoes, dry and floury, and make a batter by mixing with them an ounce of clarified butter, three well-beaten eggs, and two table-spoonfuls of milk, together with a little salt and pepper. Butter a baking-dish rather thickly, pour half the batter into it, and lay upon this three-quarters of a pound of underdressed beef or mutton, cut into neat slices, and quite free from fat, skin, and gristle. Pour the rest of the batter over the meat, and bake the pudding in a moderate oven. Serve very hot, and send good brown sauce to table in a tureen. Time to bake, one hour. Probable cost, Is. 3d. Sufficient for two or three persons. Potato Pudding (another way). — Take a quarter of a pound of freshly-boiled potatoes, dry and floury. Beat them till quite smooth, then mix with them half a pound of butter melted, a quarter of a pound of loaf sugar, and a quarter of a pound of picked and dried currants. When these ingredients are thoroughly mixed, add six well-beaten eggs and a glass of wine, or a table-spoonful of brandy. Pour the mixture into a buttered dish or mould, and either bake or boil it. The baked pudding is the better of the two. Time, half an hour or more. POT (627) POT Probable cost, Is. 6d., exclusive of the brandy. Sufficient for four or five persons. Potato Pudding (another way).— Mash thi-ee pounds of boiled potatoes, dry and floury. Mix with them four ounces of finely-shred beef suet, four ounces of grated cheese, the flesh of a herring torn into flakes with two forks, and a quarter of a pint of milk. Pom- the mixture into a buttered dish, and bake in a well-heated oven for half an hour. Probable cost, Is. Sufficient for five or six persons. Potato Pudding (another way).— Take a few potatoes, boil them well, and mash them fine with a little milk ; then sweeten to taste, and press into a pie-dish. Beat one egg, and lay it on the top of the pudding with a little grated nutmeg. Bake for half an hour.