Potatoes, Scalloped

Ingredients

• some potatoes
• with butter
• finely-grated bread-crumbs

Method

1. 1

   Mash the potatoes with butter and hot milk.

2. 2

   Fill buttered scallop-shells with the mixture, smooth the top, and draw a fork over it.

3. 3

   Sprinkle with bread-crumbs and bake until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1338. The excerpt below is the record exactly as published.

some potatoes till q\ bind them together with one oi eggs. Put them into a dish, a- a dome-like form high in the the surface, and afterwards dr fork gently over it, and sprin finely-grated Parmesan. Pu butter here and there upon potatoes till they are brightly very hot. Probable cost, 7d. pounds of potatoes for four or Potatoes, New, Boile^ dug new potatoes. Wash tl off the skin with a flannel i Throw them into boiling which a sprig of mint may be is not disliked, and let the untU they are quite tende: liquid, and let them stand 1 fire with the lid only half on they are thoroughly di-y. P into a hot vegetable tureen, over this, and serve very In should be cooked before they four hours out of the gi agTceable to the taste, they so digestible as fully-grown bon, fifteen to thirty mini size. Probable cost. Id. to Sufficient, thi-ee pounds for s' Potatoes, New, Stewi ' Take new potatoes when th season and are young and si skins with a flannel or coar dry them well, and put the with a slice of fresh butter — enough for a good-sized disl- gently until the}' are done the saucepan every two or they may be equally cooked salt and pepper over thei hot. Time to stew, about 1 bable cost, when they first ket, Is. per poiind or mor ; pounds for a dish. Potatoes, Preserve' 3 preserved so as to endure 3 by thoroughly desiccating them in an oven, or by steam heat. To facilitate the operation, the tubers, either raw or three-parts dressed, are usually first cut into dice thi-ee-quarters of an inch square. '' Potatoes, Rolled. — Take two pounds of boiled potatoes, dry and floury. Mash them well, flavour with grated nutmeg, and beat, them up with an ounce of claa-ified butter^ a table-spoonful of sherry, and the yolks of two eggs. Make the mixtui-e into a roll, brush it over with beaten egg, sprinkle finely-grated bread-crumbs equally over it, and bake in a well-buttered dish till it is nicely browned all over. Serve on a hot dish, and pour over it a sauce prepared as follows : — Beat the yolk o£ an egg, and mix with it two glassfuls of hght wine. Add a httle sugar and grated nutmeg, and whisk the mixture over the fire until it begins to thicken. Take it off at once, and serve immediately. Time, two or three minutes to boil the sauce ; about half an hour to brown the roll. Probable cost, exclusive of the wine, 8d. Sufficient for four or five persons. Potatoes, Savoury (a German recipe). — HaK-boil six or eight large potatoes, and cut them into slices a quarter of an inch thick. Dissolve two ounces of butter in a stewpan, or, if preferi'ed, substitute two ounces of fat bacon cut into small pieces for the butter. Add a minced onion, and let it stew imtil tender. Dredge a table-spoonful of flour into the butter, and stir until it is smooth and brown ; then pour in gradually as much boiling stock or water as will make the sauce of the consistency of cream. Add a pinch of thyme and mar- joram, a large table-spoonful of chopped parsley, some pepper and salt, and a little grated nut- meg, a bay-leaf, or any other flavouring. Let the sauce simmer a few minutes, put in the sliced potatoes, and when they are tender without being broken, turn the whole upon a dish, and serve very hot. If liked, the butter and flour may be kept from browning, and a little milk may be used to thin the sauce. Time, one hour or more. Probable cost, Is. Sufficient for three or four persons. Potatoes, Scalloped.— Mash some pota- toes in the usual way with butter

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