Potatoes A La Beaufort

Ingredients

• two pounds of nice even round potatoes
• a piece of butter as big as a Windsor bean
• properly seasoned with salt
• properly seasoned with pepper
• a little grated nutmeg

Method

1. 1

   Select two pounds of nice even round potatoes; peel them, and with a round vegetable-scoop make a hole the size of a cork, two-thirds deep, in the centre of each.

2. 2

   Fill these up with either cooked veal or beef nicely chopped, and properly seasoned with salt, pepper, and a little grated nutmeg; add a piece of butter as big as a Windsor bean on the top of each; place the potatoes with the meat up side by side on a baking-sheet; moisten with good gravy or broth.

3. 3

   Cover the potatoes with a buttered sheet of paper, and set them to bake in a moderately heated oven till cooked, taking care to baste them two or three times during that time.

4. 4

   When done, serve with the remainder of the gravy in a sauce-boat apart.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 159. The excerpt below is the record exactly as published.

POTATOES k LA BEAUFORT. Select two pounds of nice even round potatoes; peel them, and with a round vegetable-scoop make a hole the size of a cork, two-thirds deep, in the centre of each. Fill these up with either cooked veal or beef nicely chopped, and properly seasoned with salt, pepper, and a little grated nutmeg ; add a piece of butter as big as a Windsor bean

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