Stuffed Potatoes

Ingredients

• Five medium-sized potatoes
• 3/4 oz. butter
• 1 tablespoonful grated cheese
• pepper
• salt
• yolk of 1 egg

Method

1. 1

   Bake the potatoes in their skins, and when done cut off a small slice from one end, scoop out the inside, and rub through a wire sieve.

2. 2

   Add to it 3/4 oz. butter, 1 tablespoonful grated cheese, pepper, salt, and the yolk of an egg.

3. 3

   Mix well, refill the skins, fit on the slices which were cut off, and put into the oven again for 10 minutes before serving.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 44. The excerpt below is the record exactly as published.

pepper, mace, salt. Allow it to simmer for 1 hour, then strain the liquor over the bread crumbs. Cover the stewpan and let it stand on the stove for 1 hour (do not allow it to boil), then beat the sauce up with a fork until it is nice and smooth. Allow it to boil 5 minutes, stirring well until it is thick, then add cream and serve hot. Caper Sauce — Two oz. butter, 1 tablespoonful flour, 1 pint stock, pepper and salt, Worcester sauce, capers. Put 2 oz. butter and 1 tablespoonful flour into a saucepan; stir the mixture on the fire until it acquires a brown color; add rather less than 1 pint boiling stock, free from fat; season with pepper, salt and a little Worcester sauce. When the sauce boils throw in plenty of capers; let it boil once more, and it is ready. Sauce HoUandaise — Take a scant }4 cup good butter. Beat the butter to a cream and add the yolks of 3 eggs, beating them into the butter with the juice of 3^ lemon. Add 1 sliced onion, 6 peppercorns and 1 bay leaf. Set the bowl containing the sauce in a basin of boiling water and stir it continually for a few moments. Then add a little boiling stock with a little grated nutmeg and 1 teaspoonful of salt. Con- (Sauces. 95 tinue stirring it for about 5 minutes longer, when it should be of the consistency of a custard and perfectly smooth. Strain it through a sieve, add 1 teaspoonful butter and serve. - Mint Sauce — Chop 1 bunch fresh mint fine, mix with 1 tablespoonful sngar, a pinch of salt and pepper, rub well together, and add 3^ cup vinegar, with a squeeze of lemon juice. STOCKS. Common Stock— Take all the bones of joints, etc., that are available, carcasses and bones of poultry and game (not high), chop them all into convenient pieces and put them into a saucepan together with any scraps of meat, cooked or un- cooked, resulting from remnants, the trimming of cutlets, etc. Add a couple of carrots, 1 onion, 1 bunch parsley, 1 bay leaf, a small sprig thyme, and 1 marjoram; salt to taste, a small quantity of white pepper and allspice mixed, and 2 or 3 cloves. Fill the saucepan with cold water until it covers the contents by 1 inch, and set it on the fire to boil slowly for about 4 hours; strain the liquor through a cloth into a basin and when cold, the cake of fat on the top being removed, the stock will be fit for use. Gravy Stock — Place a layer of slices of onion in a saucepan holding 1 gal., over this a layer of fat bacon, and over all about 2 lbs. shin of beef chopped in small pieces; 1 pint common stock, or even water, being poured on the whole, set the saucepan on the fire for 1 hour, until the liquor is almost evaporated — what is called reduced to a "glaze" — then add sufficient cold common stock or cold water to cover contents of the saucepan, and 2 or 3 carrots cut in slices, 1 leek, 1 head celery (when in season), or some celery seed, 1 handful parsley, y^ clove garlic, 1 sprig marjoram and 1 of thyme, 1 bay leaf, 4 or 5 cloves, white pepper and salt to taste. After boiling for about 3 hours strain off the liquor, and, being absolutely freed from fat, it is ready for use. Veal stock — Toss a couple of onions, sliced, and 1 lb. lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add 3^ lb. ham chopped up small, and 96 stocks. 97 moisten with 1 pint common stock cold and per- fectly free from fat. Let the liquor reduce almost to a "glaze" — then add 2 quarts cold common stock, 1 knuckle veal, or 2 calves' feet, a couple of carrots, head of celery, parsley, bay leaf, thyme, mace, pepper and salt, all in due proportion. After boiling 2 or 3 hours, strain free from fat. VEGETABLES. VEGETABLES should be carefully cleaned from insects, and nicely washed. Boil in plenty of water, and drain the moment they are done enough. If overboiled, they lose their beauty and crispness. To dress them with meat is wrong, except carrots with boiled beef. To boil vegetables green, be sure the water boils when you put them in. Make them boil very fast. Don't cover, but watch them ; and if the water has not slackened, you may be sure they are done when they begin to sink. Then take them out immediately. Hard water, especi- ally if chalybeate, sjDoils the color. To boil green in hard water, put a teaspoonful of salt or wormwood into the water when it boils, before the vegetables are put in. Te^etaMe Marrow (to Boil or Stew)— This excellent vegetable may be boiled as asparagus. When boiled, divide it lengthwise into two, and serve it on toast accompanied by melted butter; or when nearly boiled, divide it as above, and stew gently in gravy. Care should be taken to choose young ones not exceeding 6 in. in length. Spinach — Wash and pick your spinach very carefully; drop into boiling water and cook 15 minutes. Drain thoroughly through a colander, then chop quite fine. Return to the stove, add 1 tablespoonful of butter, pepper and salt to taste; put in a vegetable dish and garnish with hard- boiled eggs. To Stew Celery — Wash, cut into neat slices, removing the green parts. Plunge into sufficient boiling water to cover it, adding salt in the pro- portion of a dessertspoonful to 2 qts. of water. 98 Vegetables. 99 Stew until tender, serve in a dish with white sauce over. The celery may be stewed in stock if preferred. How to Serve Potatoes— A great deal of ignor- ance is often shown by excellent housekeepers in putting potatoes on the table. The usual prac- tice of bringing them up in a porcelain or deep dish, with a close-fitting cover, would utterly de- stroy the best potatoes in ten minutes, however carefully cooked. They should be placed in a wooden dish, or served in a porcelain dish with towels above and below to absorb the moisture. Potatoes (Stuffed) — Five medium-sized po- tatoes, 3^ oz. butter, 1 tablespoonful grated cheese, pepper, salt, and yolk of 1 egg

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