Potato Stuffing for Goose and Sucking Pig

Ingredients

• three or four large sound potatoes
• two ounces of butter
• a table-spoonful of finely-shred parsley
• a little pepper, salt
• grated nutmeg
• a finely-minced onion

Method

1. 1

   Wash and peel the potatoes, cut into small pieces, and steam with butter, parsley, pepper, salt, and nutmeg until three parts cooked.

2. 2

   Mince the liver and mix with the potatoes, stirring for a couple of minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1329. The excerpt below is the record exactly as published.

Potato Stufang, for Goose and Sucking Pig. — Wash and peel three or four large sound potatoes, and cut them into very small pieces. Put them into a stewpan with two ounces of butter, a table-spoonful of finely- shred parsley, a little pepper, salt, and grated nutmeg, and, if liked, a finely-minced onion

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