Hungarian Potatoes

Ingredients

• I qt. cooked potatoes
• i c. tomato
• 3 tb. butter
• i c. stock
• 1 tb. chopped onion
• 1 tsp. salt
• 2 tb. parsley
• ^ tsp. paprika

Method

1. 1

   Brown onion slightly in the butter.

2. 2

   Add this to potatoes and other ingredients except parsley, in a buttered baking-dish, using enough stock to about half cover the mixture.

3. 3

   Cover dish, place in the oven, and bake till stock is nearly absorbed.

4. 4

   Sprinkle with the parsley before serving.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 61. The excerpt below is the record exactly as published.

Hungarian Potatoes I qt. cooked potatoes i c. tomato 3 tb. butter i c. stock 1 tb. chopped onion i tsp. salt 2 tb. parsley ^ tsp. paprika Brown onion sBghtly in the butter. Add this to potatoes and other ingredients except parsley, in a buttered baking-dish, using enough stodt to about half cover the mixture. Cover dish, place in the oven, and bake till stock is nearly absorbed. Sprinkle with the parsley before serving. Tomato Timbales 2 ^gs and I yolk \ c soft bread crumbs i tsp. salt 2 tb. melted butter i tsp. pepper r c. tomato parie Prepare tomato pur^e by boiling down 2 c. canned tomato till it is reduced to i c. and then rubbing through a strainer. Beat eggs well and add other ingredients in order given. Turn into buttered timbale- molds or small cups. Set on many folds of paper in a pan of water and bake till mixture is firm. Test with a knife as for custard. Oven should not be hot enough to cause water to boil. Let stand 5 min. before removing from the moki. Serve with WAite sauce (p. 30). fbyCoOglc 132 THE PRACTICAL COOKBOOK Savory Tomato 4 c. canned tomatoes 4 tb. chopped green or - ^ to I c, chopped meat red peppers i tsp. mustard i c. cracker cnunbs 1 tsp. salt

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