Potatoes (Stuffed)

Ingredients

• 5 medium-sized potatoes
• 4 oz. of butter
• 1 tablespoonful of grated cheese
• pepper
• salt
• the yolk of 1 egg

Method

1. 1

   Bake the potatoes in their skins, then cut off a small slice from one end and scoop out the inside.

2. 2

   Rub through a wire sieve, then mix with butter, cheese, pepper, salt, and egg yolk.

3. 3

   Refill the skins, replace the slices, and bake for another ten minutes before serving.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 49. The excerpt below is the record exactly as published.

2 oz. of butter, a tablespoonful of flour, a pint of boiling stock, pepper and salt, Worcester sauce, capers. Put two ounces of butter and a tablespoonful of flour into a saucepan ; stir the mixture on the fire until it acquires a brown color ; add rather less than a pint of boiling stock, free from fat; season with pepper, salt, and a little Worcester sauce. When the sauce boils throw in plenty of capers; let it boil once more, and it is ready. 254. Common Stock. Take all the bones of joints, etc., that are available, car- cases and bones of poultry and game (not high), chop them all into convenient pieces and put them into a saucepan together with any scraps of meat, cooked or uncooked, resulting from remnants, the trimmings of cutlets, etc. Adda couple of car- rots, one onion, a bunch of parsley, one bay leaf, a small sprig of thyme, and one of marjoram ; salt to taste, a small quantity of white pepper and allspice mixed, and two or three cloves. Fill the saucepan with cold water until it covers the contents by one inch, and set it on the fire to boil slowly for about four hours ; strain the liquor through a cloth into a basin, and when cold, the cake of fat on the top being removed, the stock will be fit for use. 255. Gravy Stock. Place a layer of slices of onion in a saucepan holding a gallon, over this a layer of fat bacon, and over all about two pounds of shin of beef chopped in small pieces; one pint of common stock or even water, being poured on the whole, set the saucepan on the fire for one hour, until the liquor is almost evaporated—what is called reduced to a ‘‘glaze”—then add sufficient cold common stock or cold water to cover contents of the saucepan, and two or three carrots cut in slices, one leek, a head of celery (when in season), or some celery seed, a handful of parsley, half.a clove of garlic, a sprig of marjoram and of thyme, a bay leaf, four or five cloves, white pepper and salt to taste. After boiling for about three hours strain off the liquor, and, being absolutely freed from fat, it is ready for use. 256. Veal Stock. Toss a couple of onions, sliced, and one pound of lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add half a pound of ham chopped up small, and moisten with a pint of common stock cold and perfectly _ r two. oes feat a couple of carrots, head of tee ane | vay leaf, 2a mace, pepper and salt, all in due Peper ready. 257, White Stock. f ) Put a knuckle of veal, or two calves’ feet, together withan old fowl or a rabbit, and a piece of ham about half a pound, all cut up in small pieces, into a saucepan with sufficient water to cover the contents : ¢be stock should be carefully skimmed as — ee it gradually becomes heated, then put in two carrots, a head of celery, two onions and a bunch of parsley, together with two - -bay leaves, a sprig cf thyme, mace, cloves, pepper and salt to taste, and leave the whole to boil from three to four hours, when it should be strained and freed from fat. 258. Fish Stock. Take a couple of pounds of any kind of fish, such as floun- ders, small eels, or the trimmings of almost any fish that have been filleted ; pack them into a saucepan, witha head of parsley, including the root, a head of celery, two blades of mace, a few cloves, some white pepper and salt to taste, anda bay leaf. Put in as much cold water as will cover the contents of the _ saucepan, set it to simmer gently for a couple of hours, then strain off the liquor, and it is ready. Sa OBSERVATIONS. Take care to purchase them perfectly fresh, as this is their chief value and excellence. The middle-sized are preferable to the larger or smaller; they are more tender, juicy, and are better flavored. Peas and potatoes are seldom worth eating before midsummer. Salads, greens, roots, when first gathered are firm and have a fragrant freshness. Vegetables should be carefully cleaned from insects, and nicely washed. Boil them in plenty of water, and drain them the moment they are done enough. If overboiled, they lose their beauty and their crispness. Bad cooks sometimes dress them with meat, which is wrong, except carrots with boiling ieee beet. % To boil vegetables green, be sure the water boils when you put them in. Make them boil very fast. Don’t cover, but watch them ; and if the water has not slackened, you may be sure they are done when they begin to sink. Then take them out immediately or the color will change. Hard water, especi- ally if chalybeate, spoils the color of such vegetables as should be green. To boil them green in hard water, put a teaspoonful of salt _ of wormwood into the water when it boils, before the vegetables _ are put in. _ 259. Vegetable Marrow (to Boil or Stew). | This excellent vegetable may be boiled as asparagus. When boiled, divide it lengthways into two, and serve it upon a toast accompanied by melted butter ; or when nearly boiled, divide it as above, and stew gently in gravy like cucumbers. Care should be taken to choose young ones not exceeding six inches, in Bee Beri, oak and pick. When that is done, frohe it into a saucepan that will just hold it, sprinkle it with a little salt, and cover close. The pan must be set on the fire, and well shaken. When done, beat the spinach well with a small piece | of butter ; it must come to table pretty dry, and looks well if pressed into a tin mould in the form of a large leaf, which is sold at the tinshops. A spoonful of cream is an improvement. aa 261. Spinach—Ingredients—Spinach, butter, pepper and salt, boiled | page eggs. a ae Wash and pick your spinach very carefully; drop intoa ~- _cupful of boiling water and cook fifteen minutes. Drain thor- = oughly through a cullender, then chop quite fine. Return to the stove, add one tablespoonful of butter, pepper and salt to taste; put in a vegetable dish and garnish with hard-boiled eggs. 262. Potatoes (to Broil). Parboil, then slice and broil them. Or parboil and then set them on the gridiron over a very slow fire, and when thor- © oughly done send them up with their skins on. This last way is practised in many Irish families. 263. Potatoes (to Fry). Take the skin off raw potatoes, slice and fry them, either in butter or thin batter. 264. Potatoes (to Mash). Boil the potatoes, peel them, and break them to paste; then to two pounds of them add a quarter of a pint of milk, a if : little salt, and two ounces of butter, and stir it all well over the ~ fire. Hither serve them in this manner, or place themonthe ~ dish in a form, and then brown the top with a salamander, or in scallops. 265. Potatoes (Stuffed)—Ingredients—5 medium-sized potatoes, 4 oz, of butter, 1 tablespoonful of grated cheese, pepper, salt, and the yolk of 1 egg

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