In taking the order from Major O'Gorman (whom I
had the pleasure of knowing well), I had strongly im-
pressed upon me the necessity of having plenty of potatoes
for that dinner, as they were all Irish gentlemen, and very
fond of them. I promised to comply with his wishes, and
on the day and time appointed the dinner was duly sei*ved
with ten different styles of cooked potatoes. These were
356
PRACTICAL HOUSEHOLD COOKERY. 357
passed round in the usual way, with the entrees, when
Major O'Gorman^ who was in the chair (a good strong one,
as he weighed about twenty stone), summoned me to his
presence and complained in very strong terms that no
potatoes could be had. *' Major I " said I, " there must be
some mistake, as you all seem pretty well supplied with
them; you have actually three sorts on your plate, and
to all appearance are enjoying them ! " The poor Major
was quite amazed to see that they were all partaking of
potatoes without knowing it. Recovering, however, from
his surprise, he at once ordered plenty of boiled potatoes,
but that did not prevent his being chaffed about his mis-
take for a long time afterwards.
708. BOILED POTATOES.
Potatoes are boiled either with the skin on or off. The
former is the best. Wash off the dirt by scrubbing with
a hard brush, and rinse them well; put into a sauce-
pan with enough cold water to cover them, and a teaspoon-
f ul of salt for every quart of water ; boil till the potatoes
are nearly done, which can be ascertained by inserting a
trussing-needle into one or two of them ; then drain off
the water, cover the stewpan, and place it by the side of
the fire for about five minutes, when the steam and moisture
will evaporate and the potatoes get floury; then peel as
quickly as possible, and serve.
Note. — Potatoes will generally require boiling for a quarter
of an hour, but in some instances a longer time is necessary.
In all cases they should be served as soon as cooked.
709. POTATO PUR^E.
See No. 231.
358 PRACTICAL HOUSEHOLD COOKERY.
7ia POTATOES A LA MAttRE
Boil two pounds of potatoes✪ Boiled Potatoes gently so as not to break
them, then peel and cat them in sUoes, a quarter of an inch
thick ; pat these in a stewpan with half a pound of mattre
d'hotel butter (No. 226), half a pint of white broth, and a
teaspoonful of finely-chopped parsley. Mix the lot well by
tossing the pan over the fire; squeeze over them the jaioe
of a lemon, and serve.
71L POTATOES WITH CREAM.
Boil, peel, and cut in slices two pounds of potatoes as in
No. 710; put them in a stewpan with one pint of cream
or milk, simmer for ten minutes ; then add one ounce of
butter if cream, but if milk two oimces, divided in seven
or eight pieces ; add a pinch of salt and a little nutmeg✪ Potatoes with Cream ;
toss till the butter is well melted, and serve.
712. POTATOES SAUT^ES.
These are prepared either with raw or cooked potatoes ;
the latter style is the most in use. Any cold boiled
potatoes left from the previous day are cut in slices and
browned to a nice golden colour with fresh butter, either
in a saute or frying-pan ; season with salt, pepper, and a
little chopped parsley, and serva
718. POTATOES SAUT^ES A LA LTONNAISE.
Cut some potatoes in slices as above, say two pounds;
melt three ounces of fresh butter in a clean frying-pan,
in which fry three finely sliced onions to a brown colour ;
then add the potatoes and toss them now and then, till
they are of a nice brown; season with salt, pepper and
half a teaspoonful of chopped parsley, moisten with a
PRACTICAL HOUSEHOLD COOKERY. 359
little good gvavy if handy, mix well together, and servo
very hot.
714w POTATOES SAUT^ES A L'lTALIENNE.
Page 158 · 4 recipe records on this page
Presented as published in 1891. 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
In taking the order from Major O'Gorman (whom I had the pleasure of knowing well), I had strongly impressed upon me the necessity of having plenty of potatoes for that dinner, as they were all Irish gentlemen, and very fond of them. I promised to comply with his wishes, and on the day and time appointed the dinner was duly served
with ten different styles of cooked potatoes. These were
passed round in the usual way, with the entrees, when Major O'Gorman^ who was in the chair (a good strong one, as he weighed about twenty stone), summoned me to his presence and complained in very strong terms that no potatoes could be had. *' Major I " said I, " there must be some mistake, as you all seem pretty well supplied with them; you have actually three sorts on your plate, and to all appearance are enjoying them ! " The poor Major was quite amazed to see that they were all partaking of potatoes without knowing it. Recovering, however, from his surprise, he at once ordered plenty of boiled potatoes, but that did not prevent his being chaffed about his mistake for a long time afterwards.
708. BOILED POTATOES.
Potatoes are boiled either with the skin on or off. The former is the best. Wash off the dirt by scrubbing with a hard brush, and rinse them well; put into a saucepan with enough cold water to cover them, and a teaspoonful of salt for every quart of water ; boil till the potatoes are nearly done, which can be ascertained by inserting a trussing-needle into one or two of them ; then drain off the water, cover the stewpan, and place it by the side of the fire for about five minutes, when the steam and moisture will evaporate and the potatoes get floury; then peel as quickly as possible, and serve.
Note. — Potatoes will generally require boiling for a quarter of an hour, but in some instances a longer time is necessary. In all cases they should be served as soon as cooked.
709. POTATO PUR^E.
See No. 231.
7ia POTATOES A LA MAttRE
Boil two pounds of potatoes gently so as not to break them, then peel and cat them in sUoes, a quarter of an inch thick ; pat these in a stewpan with half a pound of mattre d'hotel butter (No. 226), half a pint of white broth, and a teaspoonful of finely-chopped parsley. Mix the lot well by tossing the pan over the fire; squeeze over them the jaioe of a lemon, and serve.
71L POTATOES WITH CREAM.
Boil, peel, and cut in slices two pounds of potatoes as in No. 710; put them in a stewpan with one pint of cream or milk, simmer for ten minutes ; then add one ounce of butter if cream, but if milk two oimces, divided in seven or eight pieces ; add a pinch of salt and a little nutmeg ; toss till the butter is well melted, and serve.
712. POTATOES SAUT^ES.
These are prepared either with raw or cooked potatoes ; the latter style is the most in use. Any cold boiled potatoes left from the previous day are cut in slices and browned to a nice golden colour with fresh butter, either in a saute or frying-pan ; season with salt, pepper, and a little chopped parsley, and serva
718. POTATOES SAUT^ES A LA LTONNAISE.
Cut some potatoes in slices as above, say two pounds; melt three ounces of fresh butter in a clean frying-pan, in which fry three finely sliced onions to a brown colour ; then add the potatoes and toss them now and then, till they are of a nice brown; season with salt, pepper and half a teaspoonful of chopped parsley, moisten with a
little good gvavy if handy, mix well together, and servo very hot.
714w POTATOES SAUT^ES A L'lTALIENNE.
Records on this page
Boiled PotatoesPotatoes a la MatrePotatoes SautéesPotatoes with Cream