Meat and Potato Sandwiches

Ingredients

• any kind of cold meat
• four large potatoes
• two eggs
• one-fourth of a cupful of boiling milk
• one tablespoonful of butter

Method

1. 1

   Prepare meat and mash potatoes with milk, butter, and egg.

2. 2

   Coat meat with potato mixture, dip in egg, and fry until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 174. The excerpt below is the record exactly as published.

one table-spoonful of butter and one cupful of stock ; or, if no stock is on hand, two-thirds of a cupful of hot water. Season with salt and pepper to taste. Put the mixture in a frying-pan and stir over the fire for about eight minutes, being careful not to burn. Spread smoothly. Cover the pan and set back where the hash will brown slowly. It will take about half an hour. When done, fold it like an omelet and turn on to a hot dish. Garnish with points of toast and parsley. Serve hot. If there are no cold potatoes, the same quantity of hot mashed potatoes may be used. Vegetable Hash. Chop, not very fine, the vegetables left from a boiled dinner, and season them with salt and pepper. To each quart of the chopped vegetables add half a cupful of stock and one table- spoonful of butter. Heat slowly in the frying- pan. Turn into a hot dish when done, and serve immedi- ately. If vinegar is liked, two or more table-spoonfuls of it can be stirred into the hash while it is heating. 352 MISS PARLOA'S NEW COOK BOOK. Breaded Sausages. Wipe the sausages dry. Dip them in beaten egg and bread crumbs. Put them in the frying-basket and plunge into boiling fat. Cook ten minutes. Serve with a garnish of toasted bread and parsley. Meat Fritters. Cut any kind of cold meat into dice. Season well with salt and pepper. Make a fritter batter. Take up some of it in a large spoon, put a small spoonful of the meat in the centre, cover with batter, and slide gently into boiling fat. Cook about one minute. Drain on brown paper, and serve on a hot dish. Lyonnaise Tripe. About one pound of cooked tripe, cut in small pieces; two table-spoonfuls of butter, one of chopped onion, one of vinegar, salt, pepper. Put the onion and butter m a frying- pan, and when the onion turns yellow, put in the tripe. Cook five minutes. Season with the salt, pepper and vine- gar. Serve on slices of toast. Meat and Potato Sandwiches. Any kind of cold meat, cut in slices and seasoned with salt and pepper ; four large potatoes, two eggs, salt, pepper, one-fourth of a cupful of boiling milk

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