Potatoes en Casserole

Ingredients

• one-fourth cup of butter
• nearly a quart of balls cut from pared potatoes
• a teaspoonful of salt
• a grating (about a teaspoonful) of onion
• a tablespoon of chopped parsley

Method

1. 1

   Melt butter in a frying pan.

2. 2

   Add potato balls, salt, and onion.

3. 3

   Brown potatoes, then add stock or boiling water to cover.

4. 4

   Heat to boiling, add parsley, and transfer to casserole.

5. 5

   Cover and cook in moderate oven for 40 minutes.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 345. The excerpt below is the record exactly as published.

POTATOES EN CASSEROLE. Melt one-fourth cup of butter (the clear fat from bacon or salt pork or the fat taken from the top of a kettle of soup are all well adapted to this use) in frying pan. Have ready nearly a quart of balls cut from pared potatoes with a French cutter, washed in cold water, and dried in a cloth. Turn the balls into the hot fat, and add a teaspoon ful of salt and a grating (about a teaspoonful) of onion. Shake the frying pan over a brick fire to brown the potatoes; then add brown stock or boiling water nearly to cover the potatoes, and heat the whole to the boiling point. Add a tablespoon of chopped parsley and turn into a casserole, cover close, and let cook in a moderate oven about forty minutes. Serve from the dish. Balls cut from CASSEROLE COOKING 486m turnips, carrots and Jerusalem artichokes, as also pieces of celery, an inch and a half in length, may be cooked in the same way. When the cooking is finished there should not be a superfluity of liquid in the dish — just enough to serve a scant tablespoonful with each service of vegetable. FRICASSEE OF RABBIT. Separate a rabbit into joints for serving. Saute in hot fat from bacon or salt pork until browned lightly. Add one tablespoon butter to fat remaining in pan and saute one small onion, sliced, one-fourth pound lean ham, cut in dice, and one small sweet pepper cut in strips. Stir until brown, then add two cups of stock, one-third cup white wine, if desired, and let simmer for half an hour. Blanch one cup rice and dispose rice over rabbit as it is laid in casserole. Add the stock and season as required. Cover closely and cook in moderate oven, one hour or longer, according to tenderness of rabbit. Serve from casserole. Chicken may be cooked in same way. HUNGARIAN GOULASCH. Slice a peeled onion and cook it until brown in three tablespoonfuls of fat fried out of salt pork ; take out the onion and turn in a pound and a half of lean, uncooked veal cut in inch cubes; stir and cook the meat until slightly browned, then rejecting the fat, if there be any in the pan, dispose the meat in a casserole ; add about a pint of broth, or boiling water, and a teaspoonful of paprika, cover the dish and set to cook in the oven. In the meantime add more fat to the frying pan, and when hot, brown in about a dozen balls cut from pared potatoes, and a dozen small onions; when the onions are well browned, add them to the casserole, and after the meat has been cook- ing an hour, add a teaspoonful of salt

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