Potatoes, Sliced (German way of
cooking).- — Dissolve two ounces of butter in
a saucepan, mix one ounce of flour smoothly
with it, and stir the paste until it is lightly
browned. Add a table-spoonful of vinegar,
a small lump of sugar, a quarter of a pint
of hot stock, and a bay-leaf, and boil the
sauce until it is of the consistency of cream.
POT
( 636 )
POT
Slice four or five potatoes✪ Potatoes, Sliced (German way of cooking), throw them into
the sauce, and let them simmer gently until
tender. Serve immediately. If liked, the sauce
can be flavoured with onion. Time to simmer
the potatoes, ten minutes. Probable cost, 5d.
Sufficient for two persons.
Potatoes, Sliced, with Parmesan.—
Cut some firm boiled potatoes into slices.
Place them in layers in a dish, and pour over
each layer a small portion of white sauce. Put
a little of the sauce smoothly over the top,
and spi'inkle over this some grated Parmesan
cheese and bread-crumbs so as to cover it
entirely. Drop a Httle butter ✪ Potatoes, Sliced, with Parmesan here and there
on the top, put the dish in a well-heated oven
until the potatoes are warmed through, and
then serve. Cold potatoes may be warmed in
this way, and they will be very good if the
Parmesan is omitted and cream used instead
of white sauce. Time to heat the potatoes,
about twenty minutes. Probable cost, Is. for a
moderate-sized dish.
Potatoes, Steamed. — Wash and pare
some fully-grown potatoes✪ Potatoes, Steamed, and as they are done
throw them into cold water. Drain them, put
them into a steamer, and place this over a
saucepan of boiling water. Cover closely, and
keep the water boiling until they are done
enough. When a foi-k will pierce them easily
they are ready. Shake the steamer over a bowl
for a minute to give the potatoes a flowery
appearance, and serve very hot. In order to
steam potatoes it is, of course, necessary that
the steamer should be made to fit the sauce-
pan which contains the boiling water. Time,
twenty to forty minutes, according to the
quality of the potatoes. Probable cost, Id. to
i^d. per pound. Sufficient, two pounds for four
or five persons.
Potatoes, Stewed (a la Fran^aise).—
Wash eight or nine large potatoes in two or
three waters. Drain them, and put them into
a saucepan with barely enough water to cover
them, and let them simmer gently till they
arc half cooked. Peel them, and let them lie
till they are almost cold ; then cut them into
slices half an inch thick. Melt an ounce of
fresh butter in a saucepan, and mix half an
ounce of flour smoothly with it. Add graduaUj^
tlu'ee-quai'ters of a pint of boiling stock, four
small onions finely shred, a table-spoonful of
chopped parsley, and a little pepper and salt✪ Potatoes, Stewed (a la Française).
Sinmier the sauce gently until the onion is
quite soft. Put in the sliced potatoes, let them
simmer gently until done enough, and serve in
a hot dish with the sauce poured over them.
Time to simmer the potatoes by themselves,
about twenty minutes; in the sauce, ten
minutes. Probable cost, 9d. Sufficient for
four or five persons.
Potatoes, Storing of.— If kept in a cool
dry i)laee, potatoes v/iU keep good for many
months, and as they are generally high in price
during the winter months, it is a good plan to
buy a quantity when they are cheap for use
when they are dear. When spring comes they
will begin to put out shoots, especially if they
are kept in a damp place, and this will make
them unfit for food. To prevent this, some
Page 1340 · 5 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
Potatoes, Sliced (German way of cooking).- — Dissolve two ounces of butter in a saucepan, mix one ounce of flour smoothly with it, and stir the paste until it is lightly browned. Add a table-spoonful of vinegar, a small lump of sugar, a quarter of a pint of hot stock, and a bay-leaf, and boil the sauce until it is of the consistency of cream.
POT
( 636 )
POT
Slice four or five potatoes, throw them into the sauce, and let them simmer gently until tender. Serve immediately. If liked, the sauce can be flavoured with onion. Time to simmer the potatoes, ten minutes. Probable cost, 5d. Sufficient for two persons.
Potatoes, Sliced, with Parmesan.—
Cut some firm boiled potatoes into slices. Place them in layers in a dish, and pour over each layer a small portion of white sauce. Put a little of the sauce smoothly over the top, and sprinkle over this some grated Parmesan cheese and bread-crumbs so as to cover it entirely. Drop a Httle butter here and there on the top, put the dish in a well-heated oven until the potatoes are warmed through, and then serve. Cold potatoes may be warmed in this way, and they will be very good if the Parmesan is omitted and cream used instead of white sauce. Time to heat the potatoes, about twenty minutes. Probable cost, Is. for a moderate-sized dish.
Potatoes, Steamed. — Wash and pare some fully-grown potatoes, and as they are done throw them into cold water. Drain them, put them into a steamer, and place this over a saucepan of boiling water. Cover closely, and keep the water boiling until they are done enough. When a fork will pierce them easily they are ready. Shake the steamer over a bowl for a minute to give the potatoes a flowery appearance, and serve very hot. In order to steam potatoes it is, of course, necessary that the steamer should be made to fit the saucepan which contains the boiling water. Time, twenty to forty minutes, according to the quality of the potatoes. Probable cost, Id. to i^d. per pound. Sufficient, two pounds for four or five persons.
Potatoes, Stewed (a la Fran^aise).— Wash eight or nine large potatoes in two or three waters. Drain them, and put them into a saucepan with barely enough water to cover them, and let them simmer gently till they arc half cooked. Peel them, and let them lie till they are almost cold ; then cut them into slices half an inch thick. Melt an ounce of fresh butter in a saucepan, and mix half an ounce of flour smoothly with it. Add gradually three-quarters of a pint of boiling stock, four small onions finely shred, a table-spoonful of chopped parsley, and a little pepper and salt. Simmer the sauce gently until the onion is quite soft. Put in the sliced potatoes, let them simmer gently until done enough, and serve in a hot dish with the sauce poured over them. Time to simmer the potatoes by themselves, about twenty minutes; in the sauce, ten minutes. Probable cost, 9d. Sufficient for four or five persons.
Potatoes, Storing of.— If kept in a cool dry place, potatoes v/iU keep good for many months, and as they are generally high in price during the winter months, it is a good plan to buy a quantity when they are cheap for use when they are dear. When spring comes they will begin to put out shoots, especially if they are kept in a damp place, and this will make them unfit for food. To prevent this, some
Records on this page
Potatoes, Sliced (German way of cooking)Potatoes, Sliced, with ParmesanPotatoes, SteamedPotatoes, Stewed (a la Française)Potatoes, Stuffed