Potato Sandwiches

Ingredients

• a pound of cold roast beef
• layer of mashed potatoes
• dip them into egg
• bread-crumb
• fry in hot fat

Method

1. 1

   Cut the beef into slices, fry gently, then spread mashed potatoes on both sides.

2. 2

   Dip in egg and bread-crumbs, and fry until lightly browned.

3. 3

   Serve piled on a white napkin.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1326. The excerpt below is the record exactly as published.

bread-crumbs, and fry in plenty of hot fat till they are equally and brightly browned. Drain them on blotting paper, and serve them piled high on a white d'oyley. Time to fry, ten minutes. Probable cost of potatoes. Id. or lid. per pound. Sufficient for foiu' or five persons. Potato Rolls.— Take four large boiled potatoes, dry and floury. Mash them till they are smooth, and while they are still hot, mix with them a little salt, a table-spoonful of clarified butter, and half a pint of hot milk. When the mixture is lukewarm, add half a tea- cupful of yeast, and as much flour as will make a fii-m dough. Knead it well, cover with a cloth, and set it near the fire to rise. When it is sufficiently light, mould it into rolls, place these a little apart from each other on buttered tins, let them rise again for about ten minutes, and bake in a well-heated oven till they are finn, but they must not be too hard. Time to bake, about twenty minutes. Probable cost. Id. each. Sufficient, allow one for each person. Potato Salad. — Potato salad may be made all the year round %vith both new and old potatoes, and when plainly boiled is an agreeable accomi^animent to cold meat. Cold potatoes that are left may be served up in this way, and will form an appetising dish. If the potatoes are boiled on purpose for the salad, small ones should be picked out, as they often prove wasteful when boiled with large ones. They should be boiled in their jackets, and should be peeled and sliced whilst warm. Make the salad two or three hours before it is wanted. Cut the potatoes into slices the third of an inch thick. Put these in layers into the salad bowl, and sprinkle over each layer a little pepper and salt, linely-chopped parsley, and, if liked, minced chives or shallot. Add oil and vinegar in the ])roportion of two table-spoonfuls of vinegar to three of oil, and stir thei-a well into the salad. Garnish with sliced beet-root, pickled gherkins, olives, or herbs, or boil an egg hard, mince the yolk and the white separately, and place them in little heaps round the salad. A chopped bloater or two or three sardines finely minced may be stirred in with a potato salad as an occasional change, and tarragon vinegar may be substituted for plain vinegar. Potato Salad (a French recipe). — The following is a good formula for the simple but delicious potato salad of a Parisian hotel : — Cut ten or twelve cold boiled potatoes into slices from a quarter of an inch to half an inch thick ; put these into a salad bowl with four table- spoonfuls of tarragon or plain vinegar, six table-spoonfuls of best salad-oil, one table- spoonful of minced parsley, and pepper and salt to taste. Stir well, that all the ingredients may be thoroughly mixed. Potato salad should be made two or three hours before it is required for the table. Anchovies, olives, or any jDickles may be added to it, and also bits of cold beef, chicken, or tm-key, if desired. It is excellent, however, without these. Potato Salad (a German recipe). — Cut the potatoes into slices the third of an inch thick, and sprinkle a little pepper and salt amongst them. Cut two or three rashers of bacon into very small pieces, and fry these over a gentle fire until they arc lightly bro^^med. Pour into the pan with them haK a cupful of water and half a cupful of vinegar, let the bacon simmer in tlus for a minute, and pour the sauce over the potatoes. If after soaking a little time the salad looks dry, add half a cupful of milk. Time, five or six minutes to make the salad dressing. Probable cost of potatoes. Id. to lid. per pound. Potato Sandwiches.— Cut a pound of cold roast beef into slices, and fry these gently in hot fat for two or three minutes. Take them up, drain them, and spread over them on both sides a layer of mashed potatoes a quarter of an inch thick. Dip them into egg and bread- crumb, and fry in hot fat

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