Stuffed Potatoes

Ingredients

• Eight large potatoes
• one pound of beefsteak
• one dessert spoonful of mushroom catsup
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one grain of cayenne
• two ounces of butter
• one egg

Method

1. 1

   Wash and pare the potatoes thinly, cut off about an inch of the smallest end, and scrape out the center, leaving a shell.

2. 2

   Soak the shells in cold water.

3. 3

   Chop the steak finely, mix with pepper, salt, catsup, and cayenne.

4. 4

   Dry the potato shells, pack the meat mixture into them.

5. 5

   Beat the egg, roll the stuffed potatoes in it, cover with the tops, and press firmly.

6. 6

   Melt butter in a saucepan, add potatoes, cover, and cook slowly for one hour, turning occasionally.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 93. The excerpt below is the record exactly as published.

Stuffed Potatoes. — Eight large potatoes, one pound of beefsteak,' one dessert spoonful of mushroom catsup, one teaspoonful of salt, one-half teaspoonful of pepper, one grain of cayenne, two ounces of butter, one egg

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