Potato Dressing

Ingredients

• 12 medium-sized potatoes
• 1 quart cold water
• 1 tablespoonful salt
• 1 ounce butter
• 1 even teaspoonful white pepper
• the yolk of 1 egg
• the white to a stiff froth
• 2 ounces butter
• 3 fine-chopped white onions
• 1 teaspoonful thyme

Method

1. 1

   Peel and wash potatoes, cook in salted water until done.

2. 2

   Drain and steam, then mash.

3. 3

   Mix in butter, pepper, egg yolk, and beaten egg white.

4. 4

   Cook onions in butter and add to potatoes with thyme.

5. 5

   Use as stuffing.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 273. The excerpt below is the record exactly as published.

Potato Dressing.— Prepare a fine young goose the same way as in foregoing recipe, stuff it with potato dressing, finish the same as in foregoing recipe. Potato Dbessing. — Peel and wash 12 medium-sized potatoes I GOOSE. 406 place ihem in a saacepan with 1 quart cold water oyer the fire, add one tablespoonful salt, cover and cook till done ; then drain and steam them for a few minntea over the fire ; mash fine, add 1 oance, butter, 1 even teaspoonf ul white pepper, and the yolk of 1 egg ; beat the white to a stiff froth and add it to the potatoes. Melt 1 oance butter in a small saucepan, add 3 fine-chopped white onions, cook and stir 5 minutes without browning ; add them to the pota- toes with 1 teaspoonf ul thyme; mix all well together, and use as directed above. If liked, a little sage may be added. Goose roasted with Baisin Dressing.—Place a saucepan with 1 Vs ounce butter over the fire ; add 2 cupfuls fine-sliced apples, 1 cupful seedless raisins, 1 tablespoonful currant or apple jelly, 2 tablespoonfuls sugar ; cover and cook till the apples are done but not broken ; then remove ; when cold, add 2 cupfuls rolled zwie- back and 1 egg. Singe, draw, and wash a fine young goose, season the inside with Y, tablespoonful salt, stuff it with the filling de- scribed above ; sew it up and truss nicely ; rub 1 tablespoonful salt all over the goose, lay it in a roasting pan, spread 1 ounce butter over the breast, set in a hot oven, baste frequently, turning the goose often until light brown all over ; then add 1 cupful boiling water, continue to roast and baste till done, adding a little more water if necessary. Shortly before serving lay the goose on a hot dish, remove skewers and thread; free the gravy from fat, mix 1 tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, and cook 2 minutes ; then add sufficient giblet broth to make a creamy sauce, cook 3 minutes ; strain and serve with the goose. Goose roasted with Chestnut Dressing.— Singe, wash, and draw a fine young goose, season inside with Vt tablespoonful salt Place 1 pound large chestnuts in a saucepan, cover with cold water, cook 20 minutes, drain on a sieve, remove the shells and the brown skin ; return chestnuts to saucepan, cover with milk, add 2 ounces butter

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