Cassell's dictionary of cookery

Potatoes, New, Stewed. Take new potatoes when the season and are young and slip skins with a flannel or coarse dry them well, and put the with a slice of fresh butter — enough for a good-sized diligently until they are done the saucepan every two or they may be equally cooked salt and pepper over thei hot. Time to stew, about 1 bable cost, when they first ket, Is. per poiind or mor ; pounds for a dish. Potatoes, Preserved. 3 preserved so as to endure 3 by thoroughly desiccating them in an oven, or by steam heat. To facilitate the operation, the tubers, either raw or three-parts dressed, are usually first cut into dice thi-ee-quarters of an inch square. '' Potatoes, Rolled. — Take two pounds of boiled potatoes, dry and floury. Mash them well, flavour with grated nutmeg, and beat, them up with an ounce of clarified butter^ a table-spoonful of sherry, and the yolks of two eggs. Make the mixture into a roll, brush it over with beaten egg, sprinkle finely-grated bread-crumbs equally over it, and bake in a well-buttered dish till it is nicely browned all over. Serve on a hot dish, and pour over it a sauce prepared as follows : — Beat the yolk of an egg, and mix with it two glassfuls of hght wine. Add a httle sugar and grated nutmeg, and whisk the mixture over the fire until it begins to thicken. Take it off at once, and serve immediately. Time, two or three minutes to boil the sauce ; about half an hour to brown the roll. Probable cost, exclusive of the wine, 8d. Sufficient for four or five persons. Potatoes, Savoury (a German recipe). — Half-boil six or eight large potatoes, and cut them into slices a quarter of an inch thick. Dissolve two ounces of butter in a stewpan, or, if preferred, substitute two ounces of fat bacon cut into small pieces for the butter. Add a minced onion, and let it stew until tender. Dredge a table-spoonful of flour into the butter, and stir until it is smooth and brown ; then pour in gradually as much boiling stock or water as will make the sauce of the consistency of cream. Add a pinch of thyme and marjoram, a large table-spoonful of chopped parsley, some pepper and salt, and a little grated nutmeg, a bay-leaf, or any other flavouring. Let the sauce simmer a few minutes, put in the sliced potatoes, and when they are tender without being broken, turn the whole upon a dish, and serve very hot. If liked, the butter and flour may be kept from browning, and a little milk may be used to thin the sauce. Time, one hour or more. Probable cost, Is. Sufficient for three or four persons. Potatoes, Scalloped.— Mash some potatoes in the usual way with butter and a little hot milk. Butter some scallop-shells or pattypans, fill them with the mashed potatoes, make them smooth on the top, and then draw the back of a fork over them. Sprinkle finely-grated bread-crumbs on the top, and lay small pieces of butter here and there upon them. Put the potatoes in a Dutch oven before the fire tiU they are brightly browned, and serve on a neatly-folded napkin in the scallop-shells. Time, about a quarter of an hour to brown the potatoes. Probable cost. Id. or l-^d. per pound. Sufficient, one scallop-shell for each person.