Potato Stuffing

Ingredients

• Cut up raw potatoes into little dice
• put them in a stew-pan with butter
• shredded onion or shallot
• also parsley
• salt
• pepper
• a grate of nutmeg
• Have some sausages fried
• instead of sausages, mince fine the raw liver of a goose

Method

1. 1

   Cut raw potatoes into dice, drain, and put in a stew-pan with butter, onion, parsley, salt, pepper, and nutmeg.

2. 2

   Cover and steam, shaking occasionally.

3. 3

   Do not let potatoes get too soft.

4. 4

   Mix in fried sausages or minced liver before using.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 195. The excerpt below is the record exactly as published.

Potato Stuffing. Cut lip raw potatoes into little dice ; drain them dry, and put them in a stew-pan with butter, shredded onion or shallot, also parsley, salt and pepper, and a grate of nutmeg, if approved. Cover the stew-pan close and let steam, shak- ing it now and then. The potatoes must not be suffered to get soft enough to mash. Have some sausages fried, and Avhen cold take off the skins and cut them into thin little slices. Mix these with the potatoes ; or, instead of sausages, mince iine the raw liver of a goose

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