Austrian Potatoes

Ingredients

• three cups potatoes
• one-third cup melted butter
• one tablespoon lemon juice
• one-half teaspoon salt
• one-eighth teaspoon paprika

Method

1. 1

   Wash, pare, and cut potatoes into slices.

2. 2

   Soak in cold water, then cook in boiling salted water for 2 minutes.

3. 3

   Drain, spread in a buttered pan, and bake until soft, basting twice.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

AUSTRIAN POTATOES. | Bortep BEeEts. Groreiana Puppine, Fruit SAvce. Carfé Nor. Family Dinners. 47 BAKED BLUE FISH A LA LEE. Split and bone a bluefish and Jay on platter on which it is to be served, or on well buttered fish sheet. Rub one-fourth cup butter till creamy, add two egg yolks, and stir till well blended; then add two tablespoons each, onions, capers, pickles and parsley, finely chopped, three tablespoons lemon juice, one-half teaspoon salt, and one- fourth teaspoon pepper. Sprinkle fish with salt, spread with mixture, and bake fifteen to twenty minutes in a hot oven. Serve at once. DRESSED CUCUMBERS. Remove a thick slice from both stem and blossom end of cucumbers. Cut off a thick paring, then draw a three- tined fork the entire length of cucumber, and so continue until small cuts have been made around the cucumber. Cut in thin slices. Chill in ice water, drain, and serve with French Dressing. By the use of the fork the slices of cucumber have a cut edge which is very attractive. FRENCH DRESSING FOR CUCUMBERS. 4 teaspoon salt 3 tablespoons vinegar 4 teaspoon pepper 3 tablespoons olive oil Mix ingredients in order given, and stir until well blended. - ROAST LEG OF VEAL. Order a leg of veal boned at market. Wipe meat, sprinkle with salt, stuff, and sew in shape. Make in- | cisions with a sharp pointed knife, and insert strips of fat salt pork. Place on rack in dripping pan, sprinkle 48 What to Have for Dinner. with salt, dredge meat and bottom of pan with flour, and bake three or four hours in a moderate oven. Baste every fifteen minutes with one-half cup butter melted in one cup boiling water until used, then baste with fat in pan. Remove pork during the last half hour of the cooking. Veal should be thoroughly cooked. Serve with Brown Gravy. (See p. 4, Family Dinners, Menu No. I.) AUSTRIAN POTATOES. Wash, pare and cut potatoes in one-eighth inch slices ; there should be three cups. Cover with cold water and let stand fifteen minutes, drain, and cook in boiling salted water two minutes. Drain again, spread in a but- tered dripping pan and bake until potatoes are soft, bast- ing twice with one-third cup melted butter, to which has been added one tablespoon lemon juice, one-half teaspoon salt, and one-eighth teaspoon paprika

Cook this with the app: pantry check, scaling, and the assistant.