Browned Potatoes with a Roast No. 2

Ingredients

• Peel, cook and mash the required quantity
• adding while hot a little chopped onion
• dredge them with flour

Method

1. 1

   Form mashed potatoes into oval balls, dredge with flour, and place around the meat about 20 minutes before serving.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 125. The excerpt below is the record exactly as published.

BROWNED POTATOES WITH A ROAST. No. 1. About three-quarters of an hour before taking up your roasts, peel mid- dling-sized potatoes, boil them until partly done, then arrange them in the roasting-pan around the roast, basting them with the drippings at the same time you do the meat, browning them evenly. Serve hot with the meat. Many cooks partly boil the potatoes before putting around the roast. New potatoes are very good cooked around a roast. BROWNED POTATOES WITH A ROAST. No. 2. Peel, cook and mash the required quantity, adding while hot a little chopped onion, pepper and salt; form it into small oval balls and dredge them with flour

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