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, and cut off about an inch of the smallest end.

2. 2

   With a strong teaspoon scrape out the centre of the potato, leaving a shell of potato unbroken about a third of an inch in thickness.

3. 3

   Chop the steak very finely, add to this the pepper, salt, catsup and cayenne, and stir all together.

4. 4

   Take the potatoes from the water, and drying them thoroughly with a towel, pack the meat mixture firmly into them.

5. 5

   Beat the egg until very light, and roll in this both the stuffed potato and the tops, and cover the meat stuffing with the top cut from each potato, pressed firmly on.

6. 6

   Melt the butter in a shallow saucepan, and when the blue smoke arises, place the potatoes carefully in the hot butter that the tops may not be disarranged, and covering the saucepan, let the potatoes cook slowly therein for one hour, turning them occasionally in order that they may brown evenly on all sides.

As published

This recipe was extracted from The art of cooking (1880) 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.