Potato Pudding

Ingredients

• a pound of boiled potatoes
• an ounce of clarified butter
• three well-beaten eggs
• two tablespoonfuls of milk
• a little salt
• a little pepper
• three-quarters of a pound of underdressed beef or mutton

Method

1. 1

   Mash the potatoes and mix with butter, eggs, milk, salt, and pepper.

2. 2

   Pour half into a buttered dish, layer with meat, and cover with remaining batter.

3. 3

   Bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1322. The excerpt below is the record exactly as published.

a little pepper and salt. Cut a pound of cold roast beef into neat slices free from skin and gristle. If the meat is rather underdi-essed, so much the better. Spread a layer of the potato at the bottom of a pie-dish, put the slices of meat upon it, season with pepper and salt, and pour over the meat a tea-cupful of gravy made by stew- ing the bones and trimmings, and a table- spoonful of mushi-oom ketchup. Cover with potato, and ornament the top of the pie with a fork. Bake in a moderate oven, and serve very hot. Time to bake the pie, half an horn-. Probable cost, about Is. 6d. Sufficient for three persons. Potato Pie (another way). — Butter a shallow" pie-dish rather thickly. Line the edges with a good crust, and then fiU the pie with mashed potatoes seasoned with pepper, salt, and grated nutmeg. Lay over them some marrow, together with small lumps of butter, hard-boiled eggs, blanched almonds, sliced dates, sliced lemon and candied peel. Cover the dish with pastry, and bake the pie in a well-heated oven for half an hour or more, according to the size of the pie. Probable cost. Is. or Is. 6d. Sufficient for four or five persons. Potato Pie (another way). — Peel and slice some potatoes thin, and put them into a pie-dish. Between each layer of potatoes place some sliced onion — to every pound of potatoes allow say thi-ee-quarters of an ounce of onion — • add pepper and salt, put in a little water, and cut about two ounces of dripping or suet into little bits ; lay these on the top, cover the pie close with common paste, and let it bake for about an hour and a half. The taste of the pie will be improved by the addition of a few slices of bacon. Time, about one hour and a haK to bake. Potato Pie, " Ten to One."— This pie is a great favourite in country places in the North of England. Line the edges of a deep pie-dish with good crust. Fill it either watli "beef steak or slices of mutton nicely seasoned, and slices of raw potato the third of an inch thick, and allow eight or ten slices of potato to one piece of meat. Pour a little gravy or water over the whole, cover with a good crust, and bake in a moderate oven. Serve very hot. The pie must be gently baked, or the pastry will he burnt before the potatoes are sufficiently cooked. Time to bake, one hour and a haK or more, according to the size of the pie. PotatoPie,with Sausage-meat.— Line the edges of a pie-dish with good crust, and butter the inside rather tliickly. Mash five or six mealy potatoes with a little pepper and salt, a well-beaten egg, and as much milk as will make a thick batter. Mix with this an equal quantity of nicely-seasoned sausage-meat, and fill the pie with the mixture. Cover with a good crust, and bake in a well-heated oven. Send good brown gravy to table with the pie. Time to bake, about thiee-quartors of an hour. Probable cost, 2s. for a moderate-sized pie. Sufficient for four or five persons. Potato Pot. — Take an earthen jar with a closely-fitting lid, put into it beef or mutton, cut into convenient-sized pieces, tiU it is a quarter fuU. Season with salt and pepper. Cut one or two onions into thin slices — the number being regulated by taste. Lay these over the meat, and fiU the dish with peeled jiotatoes of uniform size. Sprinkle a little salt and flour over these, pour in a cupful of water or, better still, stock, put the lid on the jar, and bake in a moderate oven. "When the potatoes are done enough, lift them carefully out with a spoon so as not to break them. Place them round a dish, put the meat into the centre, pour the gravy over all, and serve very hot. Underdressed cold meat may be used for the dish, though, of course, fresh meat will be nicer. Time, according to the size and quality of the potatoes. If more convenient, the jar can be closely covered, set in a saucepan of water, and stewed for about an hour after the water reaches the point of boiling. Plenty of time should be allowed, as the potatoes are better baked slowly. Probable cost of pota- toes. Id. or Igd. per pound. Sufficient, a pie with two pounds of potatoes for three or four persons. Potato Pudding. — Mash a pound of boiled potatoes, dry and floury, and make a batter by mixing with them an ounce of clari- fied butter, three well-beaten eggs, and two table-spoonfuls of milk, together with a little salt and pepper. Butter a baking-dish rather thickly, pour half the batter into it, and lay upon this three-quarters of a pound of underdressed beef or mutton

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