vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Balls
From The household gas cookery book, 1900
Serves 3
Serve immediately on a folded napkin.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 70. The excerpt below is the record exactly as published.
eight large potatoes of good quality. Bake then in the oven until they are quite done, break them open and scoop out the contents with a spoon and place it in a saucepan with a teacupful of milk. Beat this up until "the potatoes are quite smooth ; add the yolks of two eggs and two^ ounces of butter, with salt and pepper to taste. Now stir and beat this over the gas fire until it 128 THE HOUSEHOLD leaves the sides of the saucepan. Turn it out on to a dish to cool. Shape into balls and dip each ball into beaten egg and bread crumbs. Have ready some boiling hot fat, and drop the potato balls in one at a time, and allow them to remain until they are a light golden brown. Let them thoroughly drain. Serve immediately they are cooked, on a folded napkin, with sprigs of green parsley around. Stewed Celery. — Wash four heads of celery very clean, and trim them neatly, cutting off the leaves and tops. Cut them up into three-inch lengths, and tie them in small bundles and par-boil them in suffi¬ cient water to cover them, with one teaspoonful of salt. Drain them and stew them gently in some good stock. Brown two ounces of butter with a table¬ spoonful of flour in a saucepan, dilute it with the stock in which the celery was boiled, lay the celery in it, and let it stew for half an hour, and serve. Boiled Leeks. — Take three bundles of young leeks, remove the outer leaves, and well wash them in several waters, otherwise they will be gritty. Tie them in small bundles, and put them into boiling water, about 2 quarts, with a tablespoonful of salt and a dessert¬ spoonful of vinegar, and let them boil until quite tender. Drain them and serve in the same way as asparagus, on hot toast, pouring a stiff white sauce or melted butter over them. Turnip Top Greens— This is a most wholesome green vegetable. Pick over about 3 lbs. of freshly cut young turnip tops, remove any decayed leaves, and well wash them in two or three waters. Have ready a large saucepan, holding a gallon of water, into which throw two tablespoonfuls of salt and about as much carbonate of soda as can be put on a threepenny piece. When the water is boiling fast, put in the turnip tops. The water must be kept boiling ail the time, with the lid off the saucepan. If the water does not boil GAS COOKERY BOOK. Jig the vegetables will not be worth eating. . As soon as the greens are done they should be soft. Drain in a colander, and squeeze out the surplus water by press¬ ing a plate or saucer on the top, making them as dry as possible T urn them into a vegetable dish, dis- directh' kn°lf °n bu“er °n the toP’ and send t0 table aTspoi'led^ a owed t0 stand half an hour or so they Carrots. — Carrots contain a great deal of nourish¬ ment, and there are many ways of cooking and serving •Ath,1SA°Un/r>’’ ll6wever. we usually serve manv Tnn boded !?.e?f- They may be made to form many appetising dishes. Vegetable Marrow. - There are many ways of cook¬ ing this vegetable. The most popular is boiling. To 01 same, place the marrow whole without paring or cutting it, into boiling salted water; when sufficiently -cooked, which may be easily ascertained by putting a steel skewer through it, take it out of the water, cut 1 in a ves, pare and seed it, lay the halves on some pat °f butter on each Piece and pepper and salt to taste
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