Potatoes, Stewed

Ingredients

• cold boiled potatoes
• salt
• pepper
• enough milk
• large piece of butter
• flour

Method

1. 1

   Cut cold boiled potatoes into dice, season, and stew in milk.

2. 2

   Alternatively, peel and slice raw potatoes, cover with boiling water, boil until tender, then add a butter-flour mixture and stew.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 60. The excerpt below is the record exactly as published.

Potatoes, Stewed. — Cut cold boiled potatoes into dice, season with salt, pepper, butter, and stew gently in enough milk to cover them. Stir occa- sionally to prevent scorching. Or peel and slice some raw potatoes. Cover with boiling water and boil until tender. Pour off the water. Roll a large piece of butter in flour

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