Smothered Potatoes

Ingredients

• 34 c butter or beef fat
• ^4 c chopped onion
• parsley
• celery mixed
• 2 c cold boiled potatoes
• ^ c White Sauce, Meat Gravy or Tomato Sauce

Method

1. 1

   In butter or beef fat, cook chopped onion, parsley, and celery until beginning to brown.

2. 2

   Add cold boiled potatoes cut into dice or slices.

3. 3

   Sprinkle with salt and pepper, and add White Sauce, Meat Gravy, or Tomato Sauce.

4. 4

   Cover until well steamed through, then uncover to let any surplus moisture evaporate and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 33. The excerpt below is the record exactly as published.

Smothered Potatoes In 34 c butter or beef fat, cook ^4 c chopped onion, pars- ley and celery mixed. When beginning to brown, add 2 c cold boiled potatoes cut into dice or slices. Sprinkle with salt and pepper and add ^ c White Sauce, Meat Gravy or Tomato Sauce. Cover till well steamed through, uncover and let any sur- plus moisture evaporate and serve hot. Stewed Corn Empty the contents of i can corn into a saucepan, add ^2 t salt, a dash of pepper and i T butter. Heat thoroughly and serve. Preparing the Meal Twenty minutes before dinner time prepare the meat, using instead of one whole egg the two whites left from the cheese crumpets. Make >2 c White Sauce (p. 38). While this is cooking, cut the potatoes into dice after putting the chopped onion, etc., into the melted fat to brown. When beginning to brown, add the potatoes and white sauce, cover and let steam. Season and heat the corn. Broil the Hamburg Cakes according to directions given in Lesson 3 for pan broiling. When done serve the dinner. Serve the Caramel Custard, which should have been made in the morning, very cold. BREAKFAST Sunday Lesson 40 grapefruit poached eggs — CREOLE STYLE COFFEE CAKE COFFEE Grapefruit Cut the grapefruit in halves, crosswise. Half a grapefruit is one service. Remove all the seeds. Insert a sharp pointed knife between the outside skin or shell and the pulp and cut all around the inside. Now cut the skin away from the sides of each section of pulp, insert the knife under the core and cut free from shell, then lift out the core and membranes in one, thus leaving the pulp only. Sprinkle with powdered sugar and serve very cold. OCTOBER MENUS 59 Poached Eggs — Creole Style Stew I can of tomatoes and i green pepper, shredded, un- til reduced to half; pour onto a hot platter and arrange on top of it 4 rounds of toast ; on each piece of toast place an Qgg poached according to directions given in Lesson i6. Melt and brown 2 T butter, add i T lemon juice or vine- gar and when the liquid boils, pour over the eggs. Sprinkle with salt and pepper and serve. Preparing the Meal Prepare the grapefruit the preceding evening and put in a cold place until ready to serve. Stew the tomatoes and green pepper. Make the coffee, then the toast. Remove the tomatoes from the fire, arrange on a platter with the toast and keep hot until needed. Serve the grapefruit ; then poach the eggs and while cook- ing prepare the vinegar sauce. Arrange the eggs on the toast and serve at once with the coffee cake and coffee. DINNER Sunday Lesson 41 ROAST PORK APPLE SAUCE BROWNED POTATOES GLAZED SWEET POTATOES PORCUPINE SALAD NUT BLANC MANGE — CHOCOLATE SAUCE Roast Pork Wipe the roast with a damp cloth, place in a dripping pan, dredge with salt, pepper and flour, and place in a slow oven to roast. Baste every 10 m until done. Contrary to the general rule for roasting meats, pork is put into a slow oven so that the heat may have an opportunity to penetrate to the very inmost center. Pork should be cooked about 25 m to the pound. Glazed Sweet Potatoes Wash, pare and parboil 4 good-sized sweet potatoes. Drain, cut into lengthwise slices about ^ inch thick and lay in a baking dish. Spread thickly with a syrup made from %. c butter, ^ c brown or maple sugar and }i c hot water. Bake until tender, basting frequently with the syrup in the pan. 60 LESSONS IN COOKING Porcupine Salad Dip the halves of either fresh or preserved peaches or pears into thick Salad Dressing. Lay on lettuce leaves and stick in blanched or shredded almonds in rows lengthwise. For Browned Potatoes see Lesson 20. For Nut Blanc Mange see Lesson 15, adding i c finely chopped nut meats just before molding. For Chocolate Sauce see Lesson 6. Preparing the Meal Allow i^ h for the roast. Wash and pare 6 medium- sized potatoes and put in the pan with the roast. Parboil the sweet potatoes for 10 m. Drain and prepare for the oven, allowing about 3^ h for them to bake. Make the salad, if it has not already been prepared earlier in the morning, and arrange on plates for serving. The Apple Sauce for the roast, also the Blanc Mange and Chocolate Sauce should have been made on Saturday. Serve the dinner. SUPPER Sunday Lesson 42 cheese and pimento sandwiches drop cakes cocoa Cheese and Pimento Sandwiches Use the Cottage Cheese left from Friday's lunch; mix with an equal proportion of chopped pimentoes and olives. Cut bread thin, butter one slice, and spread the other with the cheese filling and lay together. For Cocoa see Lesson 2. For Drop Cakes see page 55. Preparing the Meal The sandwiches may be prepared early and wrapped in oiled paper or a damp napkin. The cocoa also may be cooked and allowed to stand un- til ready to use, the milk added, heated and beaten. Put the drop cakes on a plate and serve the supper. OCTOBER MENUS 61 HELPFUL SUGGESTIONS Nutmeg as a Flavoring A dash of nutmeg added to creamed toast improves it greatly. It also gives to vegetables, such as beans, peas, potatoes, rice, etc., a very delicate flavor. To roast veal and lamb it gives a delicious flavor obtained in no other way. Cottage Cheese A pleasing variety can be obtained by serving cottage cheese in diiTerent ways. Seasoning with salt and pepper and softening with cream is the usual method. Instead of the cream add enough melted butter to soften and hold to- gether, so that it may be rolled into balls. Sprinkle with chopped parsley

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