To Boil Irish Potatoes
From Virginia Cookery-book, 1884
Serves 4
Chopped parsley can be added for variation.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 66. The excerpt below is the record exactly as published.
To Boil Irish Potatoes. The great secret of having nice potatoes is, first, to choose a good mealy variety, and then to cook them ex- peditiously, not leaving them waiting an hour or so in the kitchen, only to become sodden and waxy. Garden- ers of late have shown so much enterprise in introducing improved varieties that it is hard to give the names of even a few of the best, and so we shall content ourselves with exhorting the house-keeper to be choice in her selec- tion of the very best that her neighborhood affords, if she would display her culinary art to the best advantage. New potatoes need not be peeled, but washed clean, and the soft skin rubbed off with a rough towel, as scrap- ing with a knife discolors them ; pour off the first water (which may be cold when you put the potatoes in) after they baye boiled t^n minutes ixx it ; then coyer them well VIRGIXIA COOKERY-BOOK. 138 with fresh water, boiling hot, into which you have thrown a table-spoonful of salt ; let them boil half an hour in a covered kettle ; then pour off the water, lift the lid of the kettle, and let the potatoes dry a few minutes. They are generally served with nothing but a little melted butter poured over them, but a very nice change is to take a gill of sweet milk and thicken it by rubbing into it mashed potato and a little flour until the sauce is of the consist- ence of very rich cream, then make it boiling-hot and pour over the potatoes after they are dished. Occasion- ally, too, a little chopped parsley
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