Potato Loaf

Ingredients

• 1 cup chopped suet
• 2 qt chopped potatoes
• 2 large onions
• 1 cup meat gravy or soup stock
• salt
• pepper

Method

1. 1

   To chopped suet, add chopped potatoes, finely cut onions, meat gravy or soup stock, and seasonings.

2. 2

   Turn into a buttered baking dish, cover, and bake till done.

3. 3

   Then remove the cover and brown the top.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 118. The excerpt below is the record exactly as published.

pepper and salt, dot with butter, and so proceed until the ■dish is full, topping off with bread crumbs and butter. Put In milk enough to come almost to the top of the potatoes, and bake brown. Raw potatoes can be treated the same way, and if liked, some finely cut onions added, and salt pork fried brown; add either milk or clear soup stock for liquid. — [Mrs. C. G., N. D. Stuffed Potatoes Cut large baked potatoes in two, lengthwise and scoop out the interior, keeping the shells whole. Mash the potatoes and to each one add 1 teasp grated cheese, 1 tablesp cream, and salt, pepper and butter to taste. Whip until light, heap into the shells, and return to oven to brown. Serve with a garnish of lettuce and hard-boiled eggs. — [Mrs. G. L. S., N. Y. Potato Iioaf To 1 cup chopped suet add 2 qt chopped potatoes, 2 large onions, cut fine, 1 cup meat gravy or soup stock

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