To Stew Potatoes

Ingredients

• 2 lbs. potatoes
• a cupful of milk or cream
• a lump of butter the size of an egg
• salt
• pepper
• chopped parsley

Method

1. 1

   Slice potatoes and soak in cold water.

2. 2

   Stew in white stock until tender.

3. 3

   Drain, add milk or cream, and boil while stirring.

4. 4

   Add butter, salt, pepper, and parsley, then serve hot.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 57. The excerpt below is the record exactly as published.

To Stew Potatoes. — Pare and cut into slices a quarter of an inch thick 2 lbs. potatoes, and throw into cold water for half an hour. Put them in a stew-pan with sufficient white stock to cover them. When tender, drain off most of the stock, and pour in a cupful of milk or cream. Boil about five minutes, stirring constantly. Add a lump of butter the size of an egg, rolled well in flour, a little salt, pepper, and chopped parsley

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