Potato Puree

Ingredients

• two pounds of potatoes, weighed after they have been peeled
• a stick of celery
• the white part of two leeks
• a piece of butter about the size of a small egg
• a quart of the cold stock
• half a pint of boiling cream, or milk if cream may not be afforded
• two or three sprigs of parsley

Method

1. 1

   Shred the vegetables finely, melt butter in a stew-pan, sweat the vegetables without browning, add stock and boil until tender.

2. 2

   Rub through a fine sieve, season with salt, add boiling cream or milk, and sprinkle with finely chopped parsley before serving.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 41. The excerpt below is the record exactly as published.

Potato Puree. Boiled Leg of Mutton. Caper Sauce and Mashed Turnips, Carrots, and Potatoes. Roly-poly Pudding. Cheese. Marketing. For the Day.— A well hung Leg of Mutton, weighing about seven pounds ; Suet or Dripping for pudding (June 25th); Turnips, Carrots, Potatoes. For A YEAR'S COOKERY. 47 Mutton, see January 8th. The best suet for pudding is the kidney fat of beef. For To-morrow.— Dried Haddock for breakfast. Breakfast. — Scalloped Cod. — Take any remains there may be of the baked cod served on Sunday and of the stewed eels of Saturday. Break the flesh into little pieces, entirely free from skin and bone. Season with pepper and salt, and mix lightly in a spoonful of chopped parsley and a few drops of essence of anchovy ; moisten with a little melted butter or strong stock made of the bones of the cod. Butter half a dozen scallop shells or deep oyster shells ( see Marketing, January 2nd), and cover them with finely grated bread-crumbs. Divide the prepared fish into equal portions, one for each shell. Lay the fish upon the bread-crumbs, cover it again with bread-crumbs, and put little bits of butter here and there over the whole. Bake in a quick oven for a quarter of an hour or more, till the fish is hot and the crumbs brightly browned. Lay the shells on a hot dish covered with a napkin, and garnish with parsley. For another way, see January 7th. Pig’s Cheek, boiled (January 22nd); Bread and Milk (January 25tli) ; Teacakes (February 14th). Luncheon. — Savoury Meat Cake. — Take all the scraps of meat left from the pigeon pie and from the steak, mince them finely with a large onion that has been boiled till tender. Take the same quantity by measure of finely grated bread-crumbs that there is of meat. Moisten this with as much boiling stock as it will absorb, and mix all briskly together with a handful of meal, and pepper and salt to taste. Spread the mixture in a shallow dish well greased, lay little bits of dripping here and there on the top, and bake in a good oven. Serve with gravy made from pigeon-bones. Any kind of meat or fish, or a small portion of bullock’s liver boiled and chopped small with the onions, may be used in this way, and will afford an inexpensive and nourishing dish. Eggs stewed with Cheese (February 10th). Dinner. — Potato Puree. — Take the stock made of the rabbit- bones, with two pounds of potatoes, weighed after they have been peeled, a stick of celery, and the white part of two leeks ; if pre¬ ferred, two small onions may be used, but the leeks will impart the more delicate flavour. Shred all finely together. Melt a piece of butter about the size of a small egg in a stew-pan. Throw in the vegetables, cover them over, and let them sweat over the fire for a few minutes, being very careful that they do not get at all brown. Pour upon them a quart of the cold stock, and boil all gently together for about half an hour, till the vegetables are quite tender, i then rub all through a fine liair-sieve. Put the pur4e into a clean : stew-pan, and season it with salt. When it boils pour it into a hot i soup tureen, and add half a pint of boiling cream, or milk if cream may not be afforded. Pick the leaves from two or three sprigs of parsley

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