Savoury Potato and Tomato

Ingredients

• 10 cold cooked potatoes
• ½ lb. tomatoes
• 1 oz cooking fat
• salt, pepper
• chopped parsley

Method

1. 1

   Cut the potatoes into slices, peel and slice the tomato.

2. 2

   Melt the fat in a pan, add the vegetables, and season.

3. 3

   Cook gently for 10 minutes, stirring occasionally.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 102. The excerpt below is the record exactly as published.

of cooking- fat put on the top of each, and baked in a fairly quick oven for about 10 minutes. POTATO PASTRY. A A potato covering^ mr a p»e, suc}1 a3 -n. Jjuuttuu «t ]>u, SUCil US for Shepherd's Pie, should be used in preference to a flour crust for meat pies, kc. HOW TO STEAM WITHOUT A STEAMER. If you have not a steamer, use a basin pur in a saucepan containing boiling water. In this case cook them lor about ten minutes loner r Note I-Frymg in deep fat is not an extra van out method of cooking : it is. as a matter of fact a more economical method than shallow frying (when once yon have a sufficient supply 0f fat f provided the rat is cars ally strained off into an earthenware basin each tune after uslno- ic . fv, same fat can then be figKcllrepeatedlv ’ e fully in this way a « bath” oF fat should tel six months. Great care niust alwnv? ho 1 * to let the fat born, otherwise it will V,ot unpleasant flavour to anything ccoked g some houses where it is luuml diffi nh +-« the necessary amount of far. difficult, shallow fry in: must take A^a,r,lfre deep frying, but the result A not „ Pla.ce of satisfactory: 5 not nearlJ’ so USEFUL LUNCH 0! SUPPER FISHES MADE with potatoes. The lecipes lhat follow are planned to serve six persons : — Potato Pyramids or Poiato and Carrot Pyramids - STANDARD RECIPE : — To li 11)S. mashed potatoes, beat in 2 tablespoons flour. 2 tablespoons finely-chopped cooked onions,' 2 tablespoons grated cheese ; Add salt and pepper to taste and, if liked, a little curry powder. Shape into pyramids on a greased tin or a fire- proof dish and bake until nicely browned (about j hour). Variation. — A variation of this may he made by using : — rib. mashed potatoes and h lb. mashed and sliced cooked carrot. Potato Croquettes.— Standard Recipe: — To 1 ’ lbs. mashed potatoes work in 2 tablespoons flour, the yolk of one egc. Season well and shape inn 1 i : 1 1 e e§fn-$izc< T r o ! K Flour them well and fry until a golden-brown colour. Variations. — Attractive variations to this may be made by adding one of the following : — 2 tablespoons finely-chopped cooked oniun . 2 tablespoons grated cheese or any minced meat or Hiked fish or cooked smoked haddock- : finely flaked or chopped. Stuffed Potatoes (another excellent way of using up small remains of meat, fish. kc.). Standard Recite. — ellipse large potatoes of uniform size and wash and scrub them well. Bake them, cut off a piece lengthwise and scoop out the inside of the potato. 3Iash this with a little cook- ing fat and milk, arid minced cooked meat or cooked flaked fish, anchovy or other sauce, such as egg sauce, shrimp sauce or parsley sauce or. if vo i fat. lie place the mixture in tlie potato mul cover with the piecs which have been previously re- moved* reheat and s rve hot. V Ait i A t ions — A variation of this mav be made by lining1 the seooi cl out potato with the mashed potato mixture, then bre king a fresh egg carefully into the autre and baking until just set. This makes a substantial dish. A further variation would be to use a tillet of cooked iisli cover* il with well-flavoured white sauce instead of an egg. Potato and Cabbage Cakes.— Mix .j lb. mashed potatoes and $ lb. cooked and finely chopp. d cabbage ; season well, turn on to a floured board, roll into cakes of even size, flour and bake. Che se and Potato Pie.— 2 lbs potatoes, 1 egg or dri. d egg. I < z. cot king fat 1 1 oz. fl ur pint skimmed milk or Vf getable stock Salt, pepp' r Grated cheese lor flavouring. A little li e pea flour. Boil, peel and slice the potatoes ; hard boil and s’ ice the eggs Make a white sauce as follows: Melt the margari in a pan, draw to the side of the fire, stir ii the Hour and mix well with the bade of a w out. sp un. Add gradually abmit one-third of the liquid, stir carefully till boiling Add the rest of ihe liquid gradually, stirring meanwhile ; bring to the bo 1. and hoil slowly lor about ten minutes. Season with pepper and sab and. lastly, add the grated cheese. Arrange the potatoes, egg a> d sauce in layers in a pie dish : finishing wiih a layer of sauce. Sprinkle with pen flour ; heaT in the. oven until brown. ft oto In aim st every recipe in which a starc hy food su h as macaroni, is used with cheese, the start by fa d ad vocal eel can be replaced by cooked potato : especially when potatoes are plentiful and cheap. To make white sauce. Savoury Potato and Tomato — 1 0 cold cooked potatoe s. £ lb. tomatoes. 1 < l cooking fat. silt, pepper, choppeu paisley. Cut the potato into slice-. Peel and slice tin tomato. Melt the fat in a pan, add the vegetables and season to t ste. Cook gently over the fire for 10 minutes, stirring now and then. Dish up and serve hot. Curried Potatoes : — 10 cold cooked potatoes. A large onion. 1 oz fat £ oz. flour. i oz curry powder. Juice of quarter a lemon, al t le sain. 2J gills of stock, ih ei and si ce the onion, fry it in the fat. Add the potatoes cut in cubes, toss these in the fat, add salt to taste, then r-prinkle in the curry powder and tne flour, add the stock ami lemon juice. Stew slowly over the fire for 1 5 minutes. Dish up and serve hoc Potato Salad. — Any cold cooked potatoes, a little cooked beetroot. 1 teaspoon t'ul of chopped paisley

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