New Potatoes

Ingredients

• new potatoes
• sprinkle a little salt over them

Method

1. 1

   Wash the new potatoes in cold water and scrape them with a knife.

2. 2

   Put them into boiling water, sprinkle salt, cover, and boil until tender.

3. 3

   Drain, cover with a clean cloth, and let stand by the fire until dry.

4. 4

   Serve on a hot dish.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 120. The excerpt below is the record exactly as published.

new Potatoes, a bunch of Mint, Watercress ; ingredients for Salad (March 13th). A fore-quarter of lamb is the prime joint. It should be fresh, as, like all young meat, it taints quickly. The quality of the fore-quarter may be determined by the appearance of the jugular vein or vein of the neck. If this is blue and firm the animal is freshly killed, if yellow or green it is stale. The shoulder, too, should be examined. If this has but little flesh upon it the lamb is not fine. Lamb, like mutton, should have the lean clear and red, the fat firm and white. It should be thoroughly cooked. When it cannot be dressed immediately it should be. examined frequently, and wiped to remove any moisture that may form on it. Sardines (January 12th); and Melton Mowbray Pork Pie for April 13th. Breakfast. — Boiled Eggs (January 5th); Potted Pheasant, see Remarks on Potted Grouse (January 7th) ; Porridge (January 25th Y A YEAR'S COOKERY 117 Luncheon.-— Salt Cod Rechauffe. — Take tlie remains of the salt cod left from yesterday. Put the flesh (freed from bone and skin) into a pie-dish, pour what was left of the egg sauce over it, and pepper it lightly. Mash a few potatoes with milk or butter, place these round the edge of the fish, and bake for about half an hour, or till the potatoes are brightly coloured. If there were no egg sauce left, fresh melted butter may be made to moisten the fish. Brown Betty (November 26th). Dinner. — Vermicelli Soup (March 22nd) ; stock made of Leg of Mutton bone (February 13th); Stewed Steak (January 31st) ; Baked Potatoes (May 4th) ; Greens {see Cabbage, J une 4th). Preserved Peaches. — Follow in all respects the directions given for serving tinned pineapple. (April 8th), but add two or three drops of essence of almonds to the syrup before pouring it over the fruit. Custard (August 10th) ; Cheese (June 8th). Tilings that must not be Forgotten. 1. Make potted beef of any little pieces of stewed beef that may be left (January 23rd). 2. Put the silverside of beef into the brine. 3. Chop the mint for mint sauce, and put sugar on it to draw out the flavour (March 25th). Sunday, April 12th. Breakfast. Dinner. Tea. Supper. . Savoury Eggs. Potted Beef. Buttered Toast. Dry Toast. Watercress. Brown and White Bread and Butter. Bread and Milk. Tomato Puree. Fore-quarter of Lamb. Mint Sauce. New Potatoes. Salad. Chocolate Pudding. Cheese. Brown and White Bread and Butter. Strawberry Jam. Currant Cake. Cold Lamb. Mint Sauce. Potato Salad. Apple Pie. Breakfast. — Savoury Eggs (January 1st) ; Potted Beef made yesterday (January 23rd) ; Bread and Milk (January 25th). Dinner. — Tomato Pur5e (March 11th). Fore-quarter of Lamb (March 4th or March 8th). — When the lamb is ready for the table t the shoulder should be raised from the ribs with a sharp knife, and i a slice of butter, a sprinkling of salt, and a squeeze of lemon-juice {thrown over the meat. After this the shoulder can be put back again, and the lamb served with a frilled paper fastened round the ?thank. Mint Sauce (March 25th). New Potatoes. — Wash the new potatoes in cold water, and scrape them with a knife. Put them into boiling water, sprinkle a little salt over them

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