Scotch Baked Potatoes

Ingredients

• 6 raw potatoes
• 1 egg
• 1 tablespoonful of butter
• enough milk to cover the potatoes
• ^ cup of grated cheese

Method

1. 1

   Peel and slice potatoes very thin.

2. 2

   Beat egg with butter.

3. 3

   Put potatoes in a shallow baking-dish, sprinkle with salt and pepper.

4. 4

   Add milk to cover and beaten egg.

5. 5

   Sprinkle cheese over all and bake until done.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 17. The excerpt below is the record exactly as published.

i tablespoonful of butter ; add % cup of stock and ^ cup of claret ; let boil well. Season and thicken the sauce with a little Hour and some chopped parsley. Let boil up and serve at once with the steak. 15. — Liver a la Bourgognc. Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan ; let get very hot. Add the liver, r onion, i car- rot, 3 bay-leaves and z sprigs of thyme minced fine; cover and let brown a few minutes. June Then add i glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes. i6. — Messina Macaroni. Boil some macaroni in salted water until tender. Then &y i onion and 3 cloves of gallic chopped in olive-oil. Add r cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken. 17. — Dutch Prune Pudding. Boil prunes until very soft ; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, i cup of bread-crumbs, i teaspoonful of vanilla, J^ cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well-buttered pudding- dish and bake in a moderate oven until done. Serve cold. 18.— Irish Beef Stew. Season a piece of fat beef; put in a stew- pan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and i onion, sliced. Let cook slowly until tender. Add ^ cup of com and I cup of tomatoes ; season with salt and pep- per. Let all cook until done. Serve hot. 19.— English Creamed Asparagus. Cut tough ends from the asparagus; scrape and boil in salted water until tender. Make a cream sauce. When done, sdr in the yolk of an egg; season with a little white pepper. The sauce must be rather thick and poured hot over the asparagus. Serve with veal chops. aa — French Float. Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and flavor with rose-wa- ' ter. Beat the whites with pulverized sugar and flavor to taste. Four the custaid over the cake and place the stiffly beaten whites 'ut on the ice and serve very cold. 31. — Russian Pot Roast. Season a round of beef with salt, pepper. cloves and nutmeg. Put in a saucepan on hot dripping. Feel 6 small onions and slice 3 canois and 2 cloves of garlic. Add to the meat with i herb bouquet. Cover with i cup of hot water and let cook slowly until tender ; then add y^ can of chopped mush- rooms, I glass of claret, salt and pepper to taste. Serve hot on a border of mashed po- tatoes. 33. — Spanish Salad. Take J^ pound of chopped chicken, ^ pound of almonds, i red pepper, i Spanish onion and i head of chicory chopped fine. Mix in a salad bowl with % leaspoonful of salt, I teaspoonful of curry-powder, 3 table- spoonfuls of tarragon vinegar, 4 tablespoon- fuls of olive-oil. Garnish with sliced beets and bananas. 23.— Scotch Baked Potatoes. Peel and slice 6 raw potatoes very thin ; then beat i egg with i tablespoonful of but- ter. Put the potatoes into a shallow baking- dish, sprinkle well with salt and pepper. Add enough milk to cover the potatoes ; add the June beaten egg. Sprinkle ^ cup of grated cheese

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