Casserole of Potatoes

Ingredients

• 1½ to 2 lb. cold potatoes
• ½ lb. cold minced meat
• 1 teaspoonful mushroom ketchup
• 1 teaspoonful Worcester sauce
• 1 oz. butter
• ½ pint stock or water
• ½ oz. flour
• Pepper
• salt
• 1 tablespoonful brown bread crumbs
• 1 egg

Method

1. 1

   Rub the potatoes through a wire sieve with a wooden spoon; add to them half the butter, dissolved, pepper and salt to taste, half the egg; mix thoroughly, and with the potatoes line a plain cake tin about half an inch thick round the sides and the bottom; the cake tin must first be well buttered, and then line with brown bread crumbs; in lining this take care not to disarrange the crumbs, also press the potatoes well in, or the casserole will break when turned out; paint over the inside and top with the remaining half of the egg; bake 20 minutes, or until a nice brown; turn out into a dish, then it will be necessary to turn it back on to the dish, as when turned out of the mould it will be the wrong way up; have ready the meat, prepared as follows: Put 1 oz. of butter into a pan, and when hot brown in it the flour; then add the stock, ketchup, sauce, pepper, and salt; boil 3 or 4 minutes; then add the minced meat; let this slowly heat through, but on no account boil; pour this into the centre of the casserole.

2. 2

   Decorate and garnish the dish with green parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 23. The excerpt below is the record exactly as published.

oz. flour 1 teaspoonful anchovy sauce i teaspoonful minced parsley 2 tablespoonfuls gravy j oz. butter A dust of powdered mace i teaspoonful pepper Heat the butter, and brown in it the flour ; add gravy, anchovy sauce, parsley, mace, and pepper ; boil 8 or 4 minutes ; add beef, and have ready some squares of rough puff pastry (page 84) ; put in two teaspoonfuls of the mixture ; fold over each edge, and mark with the back of a knife ; paint over with egg or milk ; bake 16 minutes (6 oz. of flour will make sufficient pastry for this quantity) ; dish on a lace paper, and garnish with green parsley. No. 101. BEEF CAKES. lb. minced beef 1 teaspoonful minced parsley 1 teaspoonful salt i teaspoonful pepper 1 dessertspoonful mushroom ketchup i oz. butter i lb. cold potatoes 1 egg i lb. bread crumbs Some frying fat Rub the potatoes through a wire sieve with a wooden spoon ; add to them the meat, pepper, salt, ketchup, - half of the egg, and the ^ oz. of butter, dissolved ; mix thoroughly ; form into round cakes half an inch thick ; paint over with the remainder of the egg ; put in a frying basket, and fry in a bath of smoking-hot fat ; drain, and dish in a ring on a serviette or lace paper, with a good bunch of green parsley in the centre. 47 No. 102. CROaUETTES OF BEEP OR MUTTON. ^ lb. cold minced meat i lb. mashed potatoes 1 oz. butter 1 oz. flour 3 oz. bread crumbs 1 egg Some fat for frying 1 teaspoonful Worcester sauce 1 teaspoonful mushroom ketchup 1 teaspoonful anchovy sauce J teaspoonful pepper 1 teaspoonful salt ^ pint stock or gravy 1 teaspoonful minced parsley Put the butter and flour into a pan, and when dissolved stir in the stock ; beat until quite smooth, and boil 3 or 4 minutes ; add the sauce, pepper, salt, parsley, potatoes, and minced meat ; mix thoroughly ; set on one side until the mixture is cool and set ; form into balls a little larger than a walnut ; beat the egg slightly on a plate, paint over each of the balls with the egg, then roll them in finely made bread crumbs ; put in a frying basket and fry a light brown in smoking-hot fat ; drain on soft paper, dish in a heap on a folded serviette or lace dish paper ; garnish with green or fried parsley (page 116). No. 103. COTTAGE PIE. Some cold minced meat Some cold potatoes A little gravy Pepper, salt A little dripping Rub the potatoes through a wire sieve with a wooden spoon ; grease a pie dish, put alternate layers of potatoes and meat ; add a little pepper, salt, and gravy to each layer ; continue this until the dish is full, and leave a good layer of potatoes for the top ; mark the top with a fork, and put on a few bits of dripping or butter. Bake a nice brown, and serve hot. 48 No. 104. CASSEROLE OF POTATOES. 1 J to 2 lb. cold potatoes J lb. cold minced meat 1 teaspoonful mushroom ketchup 1 teaspoonful Worcester sauce 1 oz. butter ^ pint stock or water ^ oz. flour Pepper, salt 1 tablespoonful brown bread crumbs 1 egg

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