Potatoes, Deviled—German

Ingredients

• a pound of waxy potatoes
• six slices of bacon
• a scant tablespoon of flour
• a teaspoon of French mustard
• a pinch of sugar
• a quarter cup of vinegar
• cayenne to taste
• a tablespoon of parsley
• a tablespoon of chives
• a tablespoon of pickles

Method

1. 1

   Boil, peel, and slice the potatoes.

2. 2

   Fry the bacon until crisp, then stir in flour, mustard, sugar, vinegar, and cayenne.

3. 3

   Heat the potatoes in this mixture, add parsley, chives, and pickles, and serve.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 33. The excerpt below is the record exactly as published.

OTATOES, DEVILED— GERMAN Boil a pound of waxv potatoes, peel and slice. Fry six slices of bacon, cut in dice, until crisp : stir in a scant table- spoon of flour, a teaspoon of French mustard, a pinch each of salt and susrar, a quarter cup of vinegar and cayenne to taste. Heat the potatoes in this, add a tablespoon each of parsley, chives and pickles, finely chopped, and serve. 221. POTATOES— POMPEI AN Scrub five lar.sre potatoes and bake until soft. Melt half a cup of butter in a chafing dish ; when hot add the potato which has been taken out of the skins ; season well with salt, enousrh paprika to color it a delicate red. and a table- spoon of finely chopped parsley. Stir all together until the potatoes are creamy, adding more butter if necessary, and serve very hot. 222. PUMPKIN— FLORENTINE Remove the seeds and rind from a pound of pumpkin and cut into thin chips. Parboil and drain on a cloth ; then saute in a little butter for a few moments. Season with salt and pepper and two tablespoons of grated Parmesan. 66 VEGETABLE ENTREES 223. PUMPKIN— ITALIAN Cut pumpkin into two-inch squares and parboil in salted water. Drain and saute in a little olive oil for a few minutes, then arrange the pieces in a baking pan, seasoning with salt and paprika, and sprinkling generously with grated cheese. Bake until brown. , 224. RICE— CHINESE Wash a cup of rice in several waters until the water is clear; then turn it into a saucepan and pour enough boiling water over to cover for nearly an inch. Add a teaspoon of salt, cover tightly and boil rapidly for fifteen minutes. Re- move to a cooler part of the stove, replace the cover with a soft cloth folded several times, to absorb the moisture, and steam for fifteen minutes or more, until each grain is dry and separate. 225. RICE— MEXICAN Wash half a cup of rice in two or three waters ; drain and dry on a cloth. Heat a large spoonful of color (No. 119) in a small frying pan. Add an onion, chopped fine, the rice and a tomato cut up. Cook until the rice is slightly brown, then fill the pan with stock ; add half a teaspoon of salt and cook until the liquid is absorbed and the rice is dry. 226. RICE— NEAPOLITAN Boil a slice of bacon, cut up, and a pinch of Spanish saffron in a quart of water ten minutes. Sprinkle in a scant tea- spoon of salt, a tablespoon of grated Parmesan and a cup of washed rice. Cover and cook quickly for twenty minutes. Drain, press it into a greased mould, dot with a little butter and dry it in the oven for a few moments. Turn out on a hot dish and serve with eggs poached in olive oil. 227. RICE RING MOULD Add a large lump of fresh butter to three cups of hot rice, boiled rather dry and, when melted, press into a greased ring mould and place in the oven for a few mo- ments before turning out. 228. RISOTTO— ITALIAN Fry a chopped onion in a large spoon of olive oil until col- ored ; then add half a tablespoon of tomato conserve (No. VEGETABLE ENTREES 67 128), or two of tomato sauce, and a tablespoon of chopped dried mushrooms, which have soaked in water for half an hour. Simmer for ten minutes ; then add a cup of washed rice and cover well with boiling water. Cover and boil quickly for twelve minutes ; then season with salt, paprika and three tablespoons of grated cheese. Turn into a bak- ing dish and cook in the oven for five minutes more. 229. SPINACH— ARABIAN Wash and boil a pound of spinach, drain and chop very fine ; add salt, pepper, a little grated onion, half a cup of pine nuts, juice of half a lemon and enough olive oil to blend all together. Roll out a light crust rather thin and cut into rounds four inches across. Lay a little of the spin- ach on each, wet the edges and press well together like a turnover; brush with butter and bake in a greased tin for twenty minutes. 230. SPINACH AND GREEN PEAS, RING MOULD Cook separately in unsalted boiling water a half pound each of spinach and green peas. Drain and mash through a puree sieve with three slices of stale bread, soaked in stock and squeezed dry. Add salt and paprika, a half cup of cream, yolks of three eggs and fold in the whites, beaten stiff. Butter a ring mould, fill it two-thirds full with the mixture and bake for twenty minutes in a pan set in warm water. 231. SQUASH— HUBBARD Peel half a hubbard squash and cut into two-inch squares. Boil for ten minutes, drain and saute in butter. Cover with a pint of hot table cream, season with salt, pepper, a pinch of sugar

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