Potato Mould

Ingredients

• Mash potatoes
• well buttered

Method

1. 1

   Mash potatoes and press into a buttered mould.

2. 2

   Turn out and brown in the oven or before the fire.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 288. The excerpt below is the record exactly as published.

Potato Mould. Marmalade. Red Cabbage. Rice Milk. General Favourite Pudding. Cheese. Marketing. For the Bay.— One pound and a half of the thin part of Tripe. Thick tripe is generally preferred, but it would not answer for the mode of cooking in¬ tended. Half a pound of lean Bacon ; half a pound of lean Beef to clarify the soup; a fine lied Cabbage; Potatoes; four-pennyworth of Sponge Biscuits; four Mushrooms; German Yeast. For To-morrow.— Watercress. Breakfast. — Anchovy Paste, bought yesterday; Pickled Pork, served yesterday ; Rice Milk (June 18th). Luncheon. — Tripe a la Coutanee. — The French artisans’ way of dressing tripe. Wash the tripe in cold water, put it into a saucepan with cold water to cover it, bring it to the boil, then take it out and dry it well in a soft cloth. Cut it into pieces two inches wide and four inches long, and cut the bacon into thin slices the same size as the tripe. Mince finely a shalot, a small onion, and two or three sprigs of parsley. Take the tripe and sprinkle pepper and salt, and a little of the mince over each slice ; lay a slice of bacon on the top, roll the two together, and be careful that the ends are straight and even, so that the little rolls can stand on end. Fasten the rolls either with twine or with a needle and thread. Put a pint of stock or water in a stewpan, wash and scrape a carrot, and cut it into pieces with a small onion, and four mushrooms. Stand the tripe round the inside of the stewpan, put the vegetables in the middle with two or three peppercorns. Bring the liquor to a boil, draw the pan back, and let its contents simmer gently for two hours. Take up the tripe and strain the gravy. Rub the carrot through a wire-sieve and keep the pulp hot, but do not shake it up, as it will look like red rice when it has just fallen. Melt an ounce of butter in a small stewpan, mix an ounce of flour smoothly with it, and stir it over the fire till it is brown. Add the strained stock and stir the sauce till it boils, then flavour with a spoonful of ketchup, and a few drops of lemon-juice. Place the pieces of tripe round a dish, and pour the sauce round the edge. The appearance of this dish is much improved if cooked vegetables are placed in the centre of the tripe. It must be re¬ membered that the twine must not be removed from the rolls as soon as they are taken from the stock, or they will fall. When tripe is not so nice as usual, it should be rubbed with salt before being boiled in cold water. Plain Rice Pudding (February 24th). A YEAR'S COOKERY. 307 Dinner.— Clear Soup, with Savoury Custard (July 30tli). Roast Pheasant. — Pheasants may be trussed, roasted, and served in the same way as partridges (October 6th). A pheasant would need to roast from three-quarters to one hour. Gravy (October 6th) , Bread Sauce (October 18th). Potato Mould. — Mash potatoes in the usual way (May 12th), then press them lightly into a handsome mould that has* been well buttered

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