Potato Border

Ingredients

• One quart of mashed and seasoned potatoes
• Brush over with beaten white or yolk of an egg

Method

1. 1

   Shape mashed potatoes into a mound on the edge of a platter.

2. 2

   Brush with egg and brown slightly.

3. 3

   Fill with cooked meat or fish warmed in sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 162. The excerpt below is the record exactly as published.

Potato Border. One pound of uncooked lean veal cut into half-inch cubes, and cooked with one slice of onion in boiling salted water till tender, then put into cold water to whiten. Make one C7ip of white sauce, and season with one saltspoonful of salt, one saltspoonfid of celery salt, and half a saltspoonful of pepper. Put the veal and half a cup of mushrooms, cut into quarters, into the sauce. Heat over hot water five minutes, or till the meat and mushrooms are hot. Remove from the fire ; add quickly one teaspoonful of lemon juice and one well-beaten egg ; serve inside a potato border, or on toast garnished with toast points. The Boston Cook Book, 275 Potato Border, — One quart of mashed and seasoned potatoes shaped into a mound like a wall on the edge of a platter. Brush over with beaten white or yolk of an egg

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