Lentil and Potato Hash
From Science of food & cookery, 1921
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 76. The excerpt below is the record exactly as published.
il/2 cups diced cold dressing or y$ teaspoon sage or marjoram Ys cup diced nuttose or 2 tablespoons browned flour nut cero Scant i cup milk 3 tablespoons diced onion Salt to taste Put the butter, the onion, and the savory into a small sauce- pan, and stir over the fire for a few minutes, but do not brown. Add the browned flour, then a small quantity of the milk, and 134 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD anef COOKERY stir smooth. Add the rest of the milk, and boil up. Salt to taste, and add the diced dressing or nut food to the gravy. Sprinkle the diced potatoes with a little salt; then pour over them the hot mixture, and mix lightly. Put into an oiled baking pan, sprinkle a little cream or small bits of vegetable butter over the top, and bake to a light brown. LENTIL AND POTATO HASH Use the same proportions of ingredients as in nut and potato hash, only substitute il/s cups cooked lentils, well drained, in the place of the diced dressing or nut food, and make the same as for nut and potato hash. ROASTED POTATO WITH DRESSING Cook medium sized pared potatoes in a saucepan until about half done. Drain, and lay in an oiled baking pan. Sprinkle with salt, then with flour, and brush over each potato with an oiled brush. Put into a quick oven, and bake until partly browned; then fill in between the potatoes with either of the foregoing dressings, and finish baking together. Serve with brown gravy. ROAST NUT MEAT WITH DRESSING Open a pound can of nut cero or other nut food, split through the center lengthwise, lay in an oiled pan, brush the top over with oil or vegetable butter, and put in the oven until a slight crust forms on the meat. Then pour over it a thin brown sauce, and continue to bake for l/2 hour, basting it now and then over the top with gravy. When done, lift out on a carving board, slice, and serve with either of the preceding dressings, as follows: Put a spoonful of dressing on the platter, lay a slice of nut food on the top, and pour a spoonful of gravy on half of the food. Serve with a sprig of parsley at one end, and a small piece of cranberry jelly, if at hand. NUT AND POTATO PIE 2 cups sliced raw potato i scant tablespoon flour \l/2 cups cold water Chopped parsley i teaspoon onion Nut food or baked dressing iJ4 teaspoons salt cold, sliced I tablespoon vegetable butter Hard-boiled egg Pie crust (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 135 Add sliced potato, onion, and salt to the water, and cook until done. Drain, and lay the sliced potato into an oiled baking pan. Put the butter and the flour into a small saucepan, and mix ; then add a little of the potato water, and stir smooth. Add the rest of the liquid, boil up, and pour the sauce over the sliced potato. Lay a few slices of hard-boiled egg, and the same of nut cero or sliced cold dressing, over the potato, and sprinkle lightly with chopped parsley over all. Cover with thin pie crust, mark into squares with a knife, brush over with milk, and bake to a nice brown. VEGETARIAN POT ROAST 4 cups stale bread cut into dice 2 cups well cooked brown beans, 2 cups hot milk or lentils, well drained 2 tablespoons vegetable fat 4 tablespoons flour 4 tablespoons chopped onion 2 eggs Scant l/2 teaspoon sage Salt i cup coarsely chopped walnuts Put the onion, the savory, and the fat into a small saucepan, and let simmer over the fire for a few minutes, to soften the onion, but do not brown. Add l/2 teaspoon salt and the milk. Bring to a boil, and pour over the diced bread. Sift the flour into a frying pan, and stir continuously over the fire until a light brown color. Add the chopped nuts, and continue stirring until they are warmed through, but not browned at all. Beat the eggs slightly, and add to the mixture; then add the browned flour and nuts, and mix. Have the cooked beans or lentils drained, and mashed very fine or put through a colander, and blend with the above mixture, with salt to taste. Pack in a well oiled (2-pound) bread tin, and bake in a medium oven until set and a nice brown. Set aside for 30 minutes to cool partially ; then turn out in an oiled baking pan, and pour over it a thin brown gravy, and bake in a good oven for l/2 hour, basting it over the top occasionally with the gravy. Serve with cranberry sauce or baked apple. WALNUT ROAST I cup zwieback crumbs 3 tablespoons chopped onion i cup milk il/2 tablespoons vegetable butter
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