Stewed Irish Potatoes

Ingredients

• six potatoes
• cold, salted water
• half a cup of sweet milk
• pepper
• chopped parsley
• a spoonful of butter
• a teaspoonful of flour

Method

1. 1

   Wash, peel, and slice potatoes.

2. 2

   Soak in salted water, then place in a stew pan with cold water.

3. 3

   When tender, drain, add milk, salt, pepper, parsley, and thicken with butter rolled in flour.

4. 4

   Stew briefly and serve.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 35. The excerpt below is the record exactly as published.

STEWÏÎD IBISH POTATOES. A NICE BREAKFAST DISH. Wash, peel, and slice six potatoes; throw them for a few moments into cold, salted water, take them ont in five minutes and place them in a stew pan on the flre; cover them with cold water ; when tender, throw oflP ail the water, pour over them balf a cup of sweet milk, a little sait, pepper, and chopped parsley, and thicken them with a spoonf ul of butter, roUed in flour, or a tea- spoonful of flour, beaten in carefuUy to prevent it froni lumping; stew a few moments and serve in a covered dish. PUFFS. Very nice potato puflfs may be made by mashing sevou or eight potatoes smoothly, and mixing in with them two well-beaten eggs, two tablespoonfuls of melted butter, also well-beaten, and a cup of milk. Pour it into a pan and bake in a hot stove. LA CUISINE CREOLE. 83 PBIED POTATOES. Wash and pare a sufficient quantity for the meal. Slice them in the machine, taking care to bear down lightly, so as to hâve the sliees very thin. x Hâve ready a vessel of very hot lard, and drop the sliced potatoes into ît, letting them remain till they begin to brown. Take them ont with a wire ladle, scatter a little fine sait over them, and serve while hot. Success dépends almost entîrely npon having the lard sufficiently hot. If the potatoes do not brown, but absorb fat, and are limp and greasy, be snre the lard must be made hotter. Properly fried, they may be eaten with relish when cold, as they are crisp and palatable. FRIED POTATOES. Pare and eut the potatoes in thin sliees ; throw them as you eut them into salted water to cool, and make them crisp. Put them pièce by pièce on a dry towel and wipe dry, then drop them into boiling fat, enough to float them. As they brown dip them ont with a skimmer, and sait them a little. POTATO CROQUETS. Take six boiled potatoes (cold mashed potatoes will do), add three tablespoonfuls of grated ham, a little pepper, sait, and chopped parsley, also, the yolks of three eggs; form into balls, dip in egg and roll in bread crumbs ; f ry in hot lard ; garnish with parsley. SWEET POTATOES Are good baked plain in their skins ; or boiled, peeled and sliced, served with butter ; or boiled, and then sliced 84 LA CUISINE CREOLE. in a pan, butter and sugar thrown over them, and baked in the stove. Some persons like them boîled and mashed with butter, and browned in the oven like Irish potatoes. TURNIPS, TO COOK. Boil or steam them af ter peeling ; when they are quite tender, you must mash them like potatoes, and season with pepper, sait and butter. ONIONS BOILED AND FRIED. Trim and peel them, and boil them in water untll quite tender, then dish them. Season with sait, pepper and butter. Many like them eut in slices and fried a light brown; they are good on a beef steak when washed in two or three waters after being sliced, then put înto hot lard and some of the beefsteak gravy, fried gently until a light color, and served around the steak. GREEN CORN ON THE COB. G et it as fresh froni the field as possible, and if you désire it boiled on the cob you must (when it is well silked) throw it into boiling salted water. Corn re- quires only fifteen minutes boiling; too long boiling takes ont the sweetness f rom the grain. STEWED GREEN CORN. Take a dozen fresh, tender, ears of corn; eut it ofl the cob, and put it in a stew pan with a quart of cold water. No sait at first. Let it cook half an hour and then stir în a lump of fresh butter, a spoonful of flour, and sait and pepper to taste. If too dry, add a cup of sweet mîlk, or water, if the milk is not convenient. « ^ LA CUISINE CREOLE. 85 GREEN CORN FRITTERS. Beat three eggs with a cup of milk ; to this add a pint of boiled greeu corn grated; throw in flour enough to make a batter tliick enough to drop f rom a spoon ; sait and pepper to taste, beat it very hard, and drop into boîlîng lard one spoonful at a tîme. This is a great luxnry and a good substitute for oysters during the hot season. SUCCXXTASH^ OR CORN AND BEANS MIXED. Boil for half an houp two pînts of green shelled beans, or the same amount of string beans; then pour oflf the water, eut the corn from two dozen ears, put it in the pot among the beans; add sait and pepper, and cover them with boiling water. Let it boil for half an hour, and add a lump of butter as big as a hen's egg, roUed in flour ; let this boil up once and it is done. CORN OYSTERS. One pint of grated green corn, one cup of flour, one dessert spoonful of sait, one teaspoonful of pepper and an egg. Mix ail together, and drop and fry in hot lard. This is a nice breakfast dish. ROASTING EAR PUDDING. Cut as much corn from the cob as you require; a dozen ears make a large pudding. To every three ears allow an egg, a spoonful of butter

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