Saute Potatoes

Ingredients

• Two pounds of cold Potatoes
• Teaspoonful of chopped Parsley
• Three ounces of Butter
• Pepper to taste

Method

1. 1

   Cut the potatoes into slices about a quarter of an inch thick.

2. 2

   Put them into a saucepan with the butter, cover them, and allow them to cook for twenty minutes.

3. 3

   Add the parsley, and pepper last thing, and serve very hot.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 46. The excerpt below is the record exactly as published.

Pepper to taste. Mince the potatoes, sprouts, and onion very finely together, melt the butter, and add it to this with the pepper. Form into fritters, roll in rusk-crumbs, and fry in boiling Albene. Drain, and serve, with parsley round the dish. 179. Potatoes (Cold, Fried). Ingredients. Half a pound of cold boiled I Half an ounce of Butter. Potatoes. I Pepper. Chop up the potatoes, dust them with a little pepper. Let the butter get quite warm in a frying-pan, and then stir in the potatoes very quickly. Toss them with a knife until they are quite hot, and touched with brown, then serve as quickly as possible. 180. Potatoes (Fried). Ingredients. Potatoes. | Frying Oil, or Albene. Wash and peel the potatoes and cut them in slices about as thin as a shilling. They should be cut 94 THE APSLEY COOKERY BOOK horizontally, as the slices will be rounder. Throw them into cold water, and keep them there until they are wanted, and then dry them well on a clean cloth. The oil to fry them must be boiling; this may be known when it ceases to hiss and is still. Put in the potatoes, a few at a time, and move them about that they may be equally cooked. When they are brightly browned and crisp, lift them with a fish slice, and put them on an inverted sieve to dry. (See 66 Hints on Cooking.1’) 181. Potatoes (Fried Whole). Ingredients. Small new Potatoes. | Frying Oil, or Albene. Cold new potatoes may be warmed in this way, but they must not be broken, and they must not be too large. The early forced new potatoes are best fried, as they are more mealy than those grown in the open air. Boil according to recipe No. 184, “ Potatoes (New).11 Be sure that they are well dried, and fry them in boiling oil, or Albene. When they are brightly browned, drain them on an inverted sieve, and serve very hot. 182. Potatoes (Mashed). Ingredients. Two pounds of Potatoes. | One ounce of Butter. A teacupful of Milk. Boil the potatoes according to recipe No. 17 5, to ensure their being quite dry, which is of great im- portance if they are to be a success. Now rub them through a sieve and return them to the saucepan. Beat VEGETABLES 95 in the butter until it is thoroughly mixed, then add the milk, mixing them carefully. Stir the potatoes over the fire until they are quite hot, as the butter and milk will have cooled then. If they are preferred brown, pile them on a vegetable drainer, and fork them over, and brown before a hot fire. If they are browned they will not need to be stirred over the fire, for they will get hot in the browning. 183. Potatoes and Onions (Mashed). Ingredients. Two pounds of Potatoes. One gill of boiling Milk. Two or three good Spanish One ounce of Butter. Onions. Put the potatoes and onions in a stewpan together, with only sufficient water to cover them. When thoroughly done, drain the water from them, beat well with a fork, and add the butter and boiling milk ; beat until a thick smooth paste is produced. Serve very hot. 184. Potatoes (New, Boiled). Ingi'edients. One pound of new Potatoes. | A sprig of Mint. A quarter of an ounce of Butter. Wash them well, scrape off the skin. Throw them into boiling water and add the mint, if liked. After they have boiled up let them simmer until tender, which will be in from fifteen to thirty minutes, according to age. Drain them, and let them dry on the stove with the lid half on the saucepan. Serve them in a hot vegetable dish and put the butter over them. 96 THE APSLEY COOKERY BOOK 185. Potatoes (Saute). Ingredients . Two pounds of cold Potatoes. I Teaspoonful of chopped Parsley. Three ounces of Butter

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