Browned Potatoes

Ingredients

• the potatoes
• dripping

Method

1. 1

   Wash and peel the potatoes, and partly boil them.

2. 2

   When they are half cooked, take them up, drain them, and put them in the dripping-tin under the meat.

3. 3

   Let them remain until they are cooked through and equally browned all over, which will take about three-quarters of an hour.

4. 4

   If not convenient to put them under the meat, they may be baked in a brisk oven till brown, being basted occasionally with dripping.

5. 5

   Put them on kitchen paper to free them from fat before serving.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 285. The excerpt below is the record exactly as published.

Browned Potatoes. — Wash and peel the potatoes, and partly boil them in the usual way (April 7th). When they are half cooked, take them up, drain them, and put them in the dripping

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