Peeled Potatoes with Parsley

Ingredients

• same as above
• a spoonfull of butter
• well washed parsley

Method

1. 1

   Prepare the potatoes as above.

2. 2

   When done, chop the parsley finely and set it on the fire with butter.

3. 3

   When hot, add the potatoes, shake to mix, and serve.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 18. The excerpt below is the record exactly as published.

PEELED POTATOES WITH PARSLEY. Same as above. When done chop fine some well washed parsley, set on the fire, with a spoonfull ot but- ter. When hot add the potatoes. Shake the potatoes so the sauce cooks smooth, and serve. MASHED POTATOES. Peel and boil the potatoes. When done drain off the water, and set on the fire to steam. Mash while hot ; add butter and milk slowly, beat well to make them white. POTATO BALLS. Mashed potatoes left over can be used. Pass through the strainer, add a little parsley, white pepper ; stir well, shape into balls the size of an egg. Bake brown in a dripping pan, in butter. Do not turn. POTATOES FOR ROAST BEEF. Peel round, even, small potatoes, throw them in cold water ; melt some cooking butter, lay the potatoes in and brown on both sides, on top of the stove. CREAM POTATOES. Boil small potatoes, peel and cut in round slices; make a sauce of cream, add a little parsley ; boil up the po- tatoes, and when done serve hot. POTATO NOODLES. Boil potatoes and pass through the strainer, or mash fine. To one platefull add four eggs, four spoonfulls of milk, salt, and enough flour to form a stiff batter. Roll with the rolling pin and cut in round or flat pieces ; drop into boiling water, boil five minutes, strain, and fry in butter. [53] POTATO PUFFS. Grate a plate full of raw, peeled potatoes ; press them out and add two eggs, salt, and a little cream, and drop into the frying pan in boiling butter, and brown on both sides. SPINACH. Clean, and pick well. Set on the fire with cold water and salt. When tender, strain, and chop fine ; set on the fire a quarter of a pound of butter to each plate full of spinach ; let it brown with a spoonfull of flour, make smooth, add the spinach. If too thick add a little soup stock ; boil up, season with pepper and salt, and serve. YOUNG STRING BEANS. Clean, and cut in pieces, boil up in cold water; finish until tender in fresh water; when done add a little butter and flour well mixed to the sauce. Add the beans, boil up and serve. SWEET PEAS. Wash and set on the fire with just enough water, a little butter and salt. When soft add a tablespoonfull of butter well worked with a little flour. Keep hot, but do not boil any more. SWEET PEAS AND CARROTS. Cut the carrots in nice pieces, and set them on the fire. When soft add peas, and finish as above. LINTELS. Pick and soak over night in water; set on the fire with plenty of cold water; when not quite done add a small onion chopped; finish with butter and flour. CARROTS. Scrape and cut in slices; boil until tender; finish with salt, pepper, butter and flour. ASPAREGUS. Wash and tie them in bundles of nine stalks; set on the fire with cold salt water and a little butter; [54] wheii done melt a spoonful of butter

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