Fried Sweet Potatoes

Ingredients

• cold boiled potatoes
• very little fat
• milk
• butter
• one or two eggs

Method

1. 1

   Toss cold boiled potatoes in little fat or fry in large quantity.

2. 2

   Alternatively, mash and whip with milk, butter, and eggs, roll into cones or balls, and fry.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 15. The excerpt below is the record exactly as published.

butter, cut up two peppers, add them to the pan, and sim- mer slowly twenty minutes ; add a little water or gravy to prevent burning. Add a little salt, and a pinch of cayenne, for the pepper is not hot notwithstanding its hot name. When re- duced to a pulp, put it inside of an omelet just before folding it. A Httle tomato sauce may be served with it if desired. Pickled -Oyster Omelet. — Rinse six spiced or pickled oysters in cold water. Divide an ounce of butter into little balls, and roll them in flour; put them in a saucepan, heat gradually, and whisk to a cream ; add a gill of hot water, salt and pepper. Cut the oysters in two, and add to the butter. Prepare an omelet in the usual manner; before folding, add the oysters, turn out on a hot dish, and serve. CRAYFISH OMELET. 47 Crayfish Omelet. — Boil one quart of live crayfish in well-salted water for twenty-five minutes ; drain and cool. Remove the shells, split the meat from each tail in two pieces length- wise, and remove the thread-like intestine found therein. Melt two ounces of butter, whip it to a cream while it is slowly melting. Dust in a saltspoonful of flour, a pinch of cayenne, a dash of nutmeg, and a gill of Rhine wine. Set it on the back of the range, add the crayfish tails, and prepare the omelet ; just before folding, add the crayfish, and turn the omelet on a hot dish. Stuffed Eggs. — Work four ounces of boiled or potted ham to a smooth paste ; add a pinch of cayenne, and a teaspoonful of anchovy paste. Hard boil six eggs ; when cold remove the shells, cut a thin slice off the large end of each ; take out the yolks, and put them in a mortar with a third of their bulk of table butter, a little salt, and nutmeg ; add the ham and very little hot soup or water ; heat it gently ; press the paste into the empty whites ; arrange neatly on a dish, small end upwards ; garnish liberally to hide the lower end, and serve. Eggs with Brown Butter. — Break four eggs separated into a cup; brown two ounces of butter in a frying pan ; add the eggs gently to the butter, and with a spoon pour the butter 48 OYSTER-CRAB OMELET. over them; toast four slices of bread, placing them in the oven instead of before the fire ; sprinkle warm vinegar over the toast ; add the eggs to the toast ; on top of each sprinkle a little salt and nutmeg, and serv^e. Oyster-Crab Omelet. — This is a most tempting dish. Roll an ounce of butter into little balls, dredge these with flour, put them in a pan, and when they begin to melt whisk them — do not let it brown ; add a gill of hot water, and simmer until thick; now add half a pint of oyster crabs, salt, and a pinch of cayenne. Beat up four eggs thoroughly, and make them into *an omelet ; just before folding add the crabs, and serve. PATTIES. Dainty Luncheon Patties. — Mince a pound of cold roast chicken or turkey, and warm it in a pan. Mince half a pound of fresh mushrooms, simmer them in a gill of good strong gravy, and mix them with the chicken. Boil a pint of milk, and thicken it with a heaping tablespoonful of wet flour. Add the milk to the meat; season with salt and pepper, and place on back of range to become thoroughly incor- BEEF PATTIES. 49 porated ; then add the juice of a lemon. Fill dainty patty shells with the mixture, and serve. Prepare the patty shells as follows : One pint of flour, two teaspoonfuls baking powder, and half a teaspoonful of salt; sift all together. Wash the salt from half a pound of good butter in ice-water; work half the butter by degrees into the prepared flour, and mix with a little more than a gill of ice-water, or enough to make a stiff dough ; roll out the paste, and strew over it a part of the remaining butter divided into little pieces, and dredged with flour ; roll up the dough like a jelly roll, and roll it out again with the rolhng pin ; repeat this latter process once more, and when rolled out thin, add the remain- ing butter. The paste being ready, now roll it out half an inch in thickness, cut it into rounds with a cake cutter two inches in diameter ; press a small cutter, an inch in diameter, on each round, one-fourth of an inch deep. Place them on a buttered tin or paper, and bake a delicious brown ; when done remove the centre circle carefully, and set it aside to be used as a cover. Remove the soft insides without breaking the walls of the shell. Beef Patties. — Cut into pieces, as for Hamburg steak, one pound of steak free from fat and sinews. Fry brown a tablespoonful of 50 BROILED SWEET POTATOES. chopped onion ; add a pint of gravy or broth ; simmer a moment, and remove the onion by straining ; return the broth to the pan, and add the meat. Allow it to cook a very little under-, instead of over-done. A can of French pease and a few mushrooms added, will improve the dish wonderfully. Add salt and pepper, and, if too moist, add a little flour. Prepare the shells as in the foregoing recipe ; fill them, and serve. VEGETABLES. Broiled Sweet Potatoes. — Raw and boiled potatoes are served in this manner. Cut the raw potatoes in thin slices ; brush melted butter over them and also over the wire broiler, to prevent their sticking to it ; broil them a dark brown. Boiled sweet potatoes need to be but slightly broiled, just enough to warm through and at the same time to show the marks of the broiler. Sweet -Potato Souffle. — Boil four me- dium-sized sweet potatoes. When done, peel and mash them. Beat up the yolks and whites of two eggs separately ; add a gill of cream to the yolks ; beat it into the potato (seasoned with salt and pepper), and place it in the oven. FRIED SWEET POTATOES. 5 1 WTiisk the whites to a foam. Remove the pan from the oven, add the foam, replace it in the oven, and when delicately browned it is done. Fried Sweet Potatoes are usually pre- pared from cold boiled potatoes. They may be either tossed about in very Httle fat, or dropped into a large quantity of fat and fried like dough- nuts. Mashed and whipped up with milk, but- ter, and one or two eggs

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