Sausage Stuffed Potatoes

Ingredients

• Wash and dry large potatoes
• well seasoned sausage meat
• a little cream
• butter
• an inch of water

Method

1. 1

   Wash and dry large potatoes and bake till well done.

2. 2

   Cut in halves and scoop out insides.

3. 3

   Mix the potato thoroughly with well seasoned sausage meat, a little cream and butter.

4. 4

   Stuff the skins with this filling, lay in a buttered pan and bake for 30 minutes or until nicely browned.

5. 5

   Serve piping hot.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 123. The excerpt below is the record exactly as published.

SAUSAGE STUFFED POTATOES. Wash and dry large potatoes and bake till well done. Cut in halves and scoop out insides, being careful not to break the skins. Mix the potato thoroughly with well seasoned sausage meat, a little cream and butter. Stuff the skins with this filling, lay in a buttered pan and bake for !/o hour or until nicely browned. Serve piping hot. POTATO STRAWS. Wash, peel and drain potatoes and cut in %-inch slices. Then cut across in %-inch strips. Let soak in cold salted water for 10 minutes. Drain carefully and wipe straws as dry as possible with a clean cloth. Drop potatoes a few at a time into deep, hot fat or boiling oil and let cook about 8 minutes, or until delicately browned. Remove with a skimmer, drain on unglazed paper and sprinkle lightlv with salt. Serve at once. VEGETABLES. 275 SARATOGA POTATO CHIPS. Cut the potatoes with a plane into slices as thin as paper if possible. Let them soak in cold water for a short time to wash out the starch, then put them into fresh water with a piece of ice, to chill them thoroughly. Drain a few slices at a time, dry them on a napkin, put them in a frying basket and immerse them in smok- ing hot fat. Keep them well separated and remove as soon as they are slightly colored. Turn them on to a paper plate to drain and sprinkle with salt. Keep in the oven till all are done. They should be perfectly crisp and dry before serving. May be eaten hot or cold. CREAMED SWEET POTATOES. Cubed sweet potatoes, 2 cups. Paprika, a pinch. Butter, 2y2 tablespoons. Flour, 2 tablespoons. Salt, y2 teaspoon. Milk, 1 cup. Pepper, a pinch. Cut cold boiled potatoes into i/^-inch slices and slices into cubes to make the 2 cups. Put on saucepan with butter and cook for 3 minutes but do not brown. Add salt, pepper and paprika. Sprinkle with flour, then pour on milk and cook very slowly for 25 minutes. SWEET POTATOES IN STOCK. Sweet potatoes, 6. Allspice. Salt and pepper. Soup stock, 1 cup. Celery salt. Parboil sweet potatoes for 20 minutes, peel carefully and cut in halves, place slices in a shallow baking dish and sprinkle with spice and seasoning. Pour over soup stock and bake in a quick oven, basting frequently until tender and slightly brown. CANDIED SWEET POTATOES. Boil sweet potatoes, peel and slice lengthwise. But tor a deep baking dish and in it put alternate layers of potatoes, brown sugar and bits of butter. Pour over all a little water and bake in a slow oven for 1 hour or until a thick syrup has formed. 276 VEGETABLES. HONEYED SWEET POTATOES. Cut boiled sweet potatoes in thick slices, dip in honey and sprinkle with pepper and salt. Place in oven on a well buttered baking pan and bake until brown. CELERY AU GRATIN. Wash celery stalks, scrape and cut into i/2-inch lengths. Boil in salted water till tender. Make a white sauce, using half milk and half water in which celery was cooked. Put half the cooked celery into a butter baking dish, cover with half the sauce and sprinkle with grated cheese, add the remainder of the celery, cover again with sauce and cheese. Sprinkle with buttered crumbs and bake until brown. FRIED CELERY AND TOMATO SAUCE. Wash celery and cut in 3-inch pieces, dip in batter, fry in deep fat, drain and serve with tomato sauce. BATTER : Bread flour, y2 cup. Pepper, a shake. Salt, 1/2 teaspoon. Milk, 1-3 cup. Egg, 1. TOMATO SAUCE: Tomatoes, % can, or Butter, 3 tablespoons. Stewed tomatoes, 1 1-3 cups. Flour, 3 tablespoons. Onion, 1 slice. Salt and pepper. Cook onion with tomato 15 minutes, rub through strainer, add butter blended with flour, and seasoning. Mrs. F. C., Beverly. BOILED ONIONS. To do away with any disagreeable odor peel onions under water. Put into boiling water and boil for 3 or 4 minutes, then drain. Pour over milk to cover in which a small pinch of soda has been dissolved, add a tablespoon of butter, and salt and pepper to taste. Cook in double boiler until tender, then prepare with white or butter sauce. VEGETABLES. 277 STUFFED BERMUDA ONIONS. Large Bermuda onions, 6. Soft bread crumbs, 1 cup. Minced chicken, 1 cup. Melted butter. Salt and pepper. Peel onions and scoop out the centre. Parboil for 5 minutes, then turn upside down to drain. Mix chicken (meat may be used) and bread crumbs, moisten with butter and add seasoning. Fill onions heaping full and sprinkle the top with buttered bread crumbs. Place in a pan with an inch of water

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