Potatoes, Stuffed

Ingredients

• large potatoes
• mealy potatoes
• chapped parsley
• chives
• shallot
• butter
• fat bacon cut into dice
• pepper and salt

Method

1. 1

   Hollow out the potatoes and fill with a paste of mealy potatoes, parsley, chives, shallot, butter, bacon, and seasoning.

2. 2

   Butter the insides of the potatoes, fill them, place on a buttered tin, and bake in a Dutch oven until browned.

3. 3

   Serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1340. The excerpt below is the record exactly as published.

chopped parsley, and a little pepper and salt. Sinmier the sauce gently until the onion is quite soft. Put in the sliced potatoes, let them simmer gently until done enough, and serve in a hot dish with the sauce poured over them. Time to simmer the potatoes by themselves, about twenty minutes; in the sauce, ten minutes. Probable cost, 9d. Sufficient for four or five persons. Potatoes, Storing of.— If kept in a cool dry i)laee, potatoes v/iU keep good for many months, and as they are generally high in price during the winter months, it is a good plan to buy a quantity when they are cheap for use when they are dear. When spring comes they will begin to put out shoots, especially if they are kept in a damp place, and this will make them unfit for food. To prevent this, some cooks dip them for a moment into boiling water before storing them. For domestic use, the best way to preserve them is to buy them with the earth still clinging around them, as they are dug out of the ground, to lay them upon straw in a diy, cool cellar, and in winter time to cover them with straw to keep the frost from them. They should be looked over care- fully before they are put way, and if there are any rotten ones amongst the number they should be removed, or they may contaminate the rest. When a large quantity are to be pre- served, a deep hole should be dug in the ground and lined vnth. straw, the potatoes put into it, and covered with straw. Potatoes, Stuffed.— Hollow out large potatoes, and fill them with mealy potatoes beaten to a paste in a mortar with chapped l^arsley, chives and shallot, butter, fat bacon cut into dice, pepper and salt

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