Potato Stew

Ingredients

• 4 large onions
• 3 lbs. of potatoes
• 2 ozs. of tapioca
• 2 ozs. of butter or dripping or chopped bacon fat
• a little chopped parsley
• pepper and salt

Method

1. 1

   Cut the onions and potatoes into slices, cover well with water, season with pepper and salt, and boil gently for half an hour; then stir in the tapioca which has been soaked in cold water, the dripping or other fat.

2. 2

   Cook for an hour longer, and stir in the parsley just before serving.

Nutrition per serving

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 17. The excerpt below is the record exactly as published.

Potato Stew Ingredients. — 4 large onions, 3 lbs. of pota- toes, 2 ozs. of tapioca, 2 ozs. of butter or dripping or chopped bacon fat, a little chopped parsley, pepper and salt. Method. — Cut the onions and potatoes into slices, cover well with water, season with pepper and salt, and boil gently for half an hour ; then stir in 2 ozs. of tapioca which has been soaked in cold water, the dripping or other fat. Cook for an hour longer, and stir in the parsley just before serving. Rice and Lentils Ingredients. — A cupful of rice, 2 cupfuls of lentils, 3 onions, a little powdered thyme, pepper and salt. 58 COOKERY FOR SMALL INCOMES Method. — Well wash the rice and lentils, put them into a saucepan with the thyme, the onions sliced from the top to the bottom, pepper and salt, and cover them with water; cook gently until tender, adding more water if necessary. Stir oc- casionally, and take care the mixture does not burn. Slice and fry some onions and spread on the top when ready to serve. Vegetable Hot Pot Ingredients. — 4 lbs. of potatoes

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