Sauted Potatoes

Ingredients

• 2 potatoes.
• 2 oz. butter.
• 1 table-spoonful chopped parsley.
• Pepper.
• Salt.

Method

1. 1

   Cut the potatoes into small long-shaped pieces.

2. 2

   Put them into a saucepan with cold water and salt; as soon as it boils, pour it away and dry the potatoes.

3. 3

   Melt butter in a frying-pan, add the potatoes, and fry until pale brown.

4. 4

   Add parsley, pepper, and salt, toss to coat, and serve hot.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 48. The excerpt below is the record exactly as published.

1 table-spoonful chopped parsley. Wash the beans and soak them for twelve hours in cold water. Put them into a clean saucepan, with two quarts of cold water, the onion, and a small piece of butter. Boil slowly for about three hours. Drain the water from them ; take away the onion ; add a little salt, pepper, chopped parsley, and about two ounces of butter. Place over the fire, and stir for a few minutes till thoroughly hot. Serve in a vege- table dish. TO BOIL SPINACH. A pailful of spinach. i Salt. 2 oz. butter. I Slice of toast. Vinegar. Pick each leaf from the stem or root, and wash in several waters. Drain it, and put it into a saucepan with a tea- spoonful of salt, and if old a piece of washing soda the size BOILED BEETROOT— POTATOES. S7 of a split pea ; put the lid on the pan and boil until soft, stirring occasionally. Then strain the water through a sieve, and pour cold water over the spinach. Squeeze the water from it, chop it, and put it into a stew-pan with a little vinegar and butter. Stir over the fire till hot, put the buttered toast on a Hat dish, place the spinach on this, and mark it in squares with a knife, cutting it quite through, that it may be easily helped at table. If for a supper dish, some poached eggs may be put upon it. TO BOIL BEETROOT. 1 beetroot. I Pepper. 1 gill vinegar. 1 Salt. Wash and brush the beetroot quite clean, being careful not to break off the top or any of the projecting fibres, as any opening made in the skin will allow the juice to escape, and thereby spoil the colour of the root. Boil for an hour or more, according to size. When done, skin and trim it, and serve in a vegetable dish. If cut in slices, when cold, and covered with vinegar, pepper, and salt, beetroot makes an excellent pickle, and will be ready for use in twelve hours. BOILED POTATOES. Potatoes Boiled in their Skins. — Wash and brush the potatoes well, taking care not to break the skins. When they are quite clean, pack them tightly into a saucepan, and cover them with cold water ; add about half a teaspoonful of salt, put the lid on the pan, and place it on the fire ; bring it slowly to the boil, and allow the potatoes to cook gently till they are soft. Ascertain that they are ready by running a skewer into them, and then pour off the water; return the saucepan to the side of the fire; put the lid on again, but not quite closely, and allow all the remaining moisture to pass off in steam ; when the potatoes are quite dry, serve hot in a hot vegetable dish. Place a small plate by the side of each person for the skins. Potatoes Peeled and Boiled. — -Wash the potatoes well, and with a very sharp-pointed knife peel them as thinly as possible ; take out the eyes, and as each potato is prepared 88 MASHED POTATOES — FRIED POTATOES. throw it into cold water to preserve the colour. Then pack the potatoes tightly into a saucepan, cover them with cold water ; add a little salt, put the lid on the saucepan, and place it on the fire ; bring it to the boil, and allow to boil very gently till the potatoes are nearly cooked. Then pour away the water, and cover the potatoes with a clean cloth ; put the lid on the saucepan again, and return it to the side of the lire for about fifteen minutes, to finish cooking the potatoes, and that the moisture may be absorbed by the cloth. Serve hot in a hot vegetable dish. Potatoes that are to be boiled together should be as nearly as possible of the same size. Peel the potatoes, and pass them through a sieve, or mash them till they arc free from lumps ; add a pinch of pepper and salt, and mix them with a little milk till they are quite smooth ; heat the mixture if necessary, and then pile it on a hot vegetable dish. The potatoes can either be served as they are, or they may be smoothed with a knife, and browned in the oven or before the fire. TO FRY SLICED POTATOES, POTATO RIBBONS, OR CHIPS. 3 potatoes. I Fat for frying. Pepper. I Salt. First wash and peel the potatoes. Then for sliced potatoes, cut them in slices a third of an inch thick, and throw them into cold water. For ribbons, cut slices half an inch thick and peel round and round the slice, so forming a ribbon. For chips cut thin slices into chips or straws lengthways. As the potatoes are prepared throw them into cold water, until the pot of fat is ready. Then drain and dry them by shaking them in a cloth. Put them into the fat a few at a time, and stir gently until they are a pale brown colour. Lift with a perforated spoon on to some porous paper, sprinkle with pepper and salt, and dry in the oven or before the fire. Serve very hot. The fat must be hot, otherwise MASHED POTATOES. Boiled potatoes. Milk. Pepper. Salt. 89 SAUTED POTATOES — A LA MAITRE u’lIOTEL — BALLS. the potatoes will he greasy ; if too hot, they will become black. SAUTED POTATOES. 2 potatoes. I 1 table-spoonful chopped 2 oz. butter. I parsley. Pepper and salt. Cut the potatoes into small long-shapecl pieces like the divisions of an orange. Put them into a saucepan with cold water and salt; as soon as the water boils pour it away, and dry the potatoes. Melt the butter in a frying-pan, and when it is quite hot, put in the potatoes, and fry them to a pale brown colour ; then add the parsley, pepper, and salt, and toss until all are covered with parsley. Lift with a slice on to a hot dish, and serve at once. This is a favourite method of cooking potatoes in France. They should be hot and crisp. POTATOES A LA MAI THE D’HdTEL. 2 potatoes. 2 oz. butter. Lemon-juice. Chopped parsley. Pepper.

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