Colcannon

Ingredients

• One pound of cold boiled potatoes
• one pound of cold boiled turnip
• one ounce of butter
• one tablespoonful of bread crumbs
• one saltspoonful of salt
• one saltspoonful of pepper

Method

1. 1

   Brown bread crumbs in the oven.

2. 2

   Grease a mould, sprinkle with crumbs.

3. 3

   Mix drained potatoes and turnip, season, add butter, pack into the mould, and heat in the oven.

4. 4

   Turn out into a dish and serve hot.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 46. The excerpt below is the record exactly as published.

one saltspoonful of salt, one saltspoonful of pepper. Wash the carrots in cold water and cut them squarely across at the tops. , Throw them into boiling- water and boil them for twenty minutes, Ten minutes before this time expires, take the carrot tops that have been cut off, dry them thoroughly, and melting the butter in a frying pan, put these in tpp pieces and brown them upon both sides. When these are browned stir in with them the flour, add by degrees the stock and stir all together until the stock boils. Season with the pepper and salt, flavor with the catsup and again let the sauce boil for two min- utes. 1 When the carrots are boiled take them from the water and rolling them one by one in a towel, wring lightly to rub off the thin outer skin, stand them in regular order upright in a vegetable ,dish, and strain the, sauce around them. BOILED POTATOES. 103 Note. — Old carrots may be used also in this way but they must Gist be scraped and pared down to uniform sizes, and also will re- quire a little longer boiling. Boiled Potatoes. — For this provide : ten potatoes, one-half tablespoonful of salt. Select the potatoes of nearly an equal size, and wash them well in cold water. Pare them very thinly, as the best part of the potato lies nearest the skin, and putting them into a saucepan, cover them with cold water and bring the water quickly to the boiling point. Throw in the salt and covering the saucepan, let the whole boil rapidly until the surfaces of the potatoes begin to crack; then the water must be drained entirely off, leaving the pota- toes dry in the saucepan, and re-covering them, put the saucepan at one fide of the fire, turn it occasionally that they may not catch on the bottom and let them cook in their own Steam until they can be easily pierced with a skewer. When done remove the cover and set the saucepan for a moment over the fire to aid the escape of the steam and dry off any moisture. They must be carefully trans- ferred to a vegetable dish in order to preserve them un- broken. Notes — Instead of serving these potatoes whole they may be passed through a coUender or coarse wire sieve directly into a vegetable dish, the vegetable dish should be put into a very quick oven and the pota- toes browned over the top. Served in this way the potatoes have a beautiful light appearance resembling well boiled rice, beside being most delicious to the taste. New potatoes should be boiled after the above method with this difference. They must be scraped instead of pared and thrown into boiling water to boil instead of into cold. If the potatoes are desired plainly mashed, a, little cream and b^t- I04 VEGETABLES. ter should be added to them, and when mounded into the dish, a lump of butter may be let into the top, and some pepper dusted over all. Colcannou. — Provjde for this : One pound of cold boiled potatoes, one pound of cold boiled turnip, one ounce of butter, one tablespoonful of bread crumbs

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