Vegetable Hot-Pot

Ingredients

• 2 lb. potatoes
• 4 onions
• 4 fresh mushrooms
• 2 oz. nut butter
• 1 teaspoonful mixed herbs
• 4 pint water or stock
• 1 dessertspoonful MARMITE
• salt
• pepper

Method

1. 1

   Peel and slice the potatoes and the onions, peel and stem the mushrooms, and cut them into thin slices or chop coarsely.

2. 2

   Butter a hot-pot or pie-dish, and put in first a layer of potatoes then one of onions, repeat till the dish is full.

3. 3

   Scatter the mushrooms and herbs between each layer, season with salt and pepper.

4. 4

   Add the water or stock in which the MARMITE has been dissolved, and put the remaining butter in small pieces on top.

5. 5

   Bake in a hot oven for about 2 hours; serve in the same dish.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 8. The excerpt below is the record exactly as published.

2 lb. potatoes, yolks of 2 eggs, 2 oz. butter, 1 table- spoonful cream (or unsweetened condensed milk), season- ing to taste, and 1 teaspoonful MARMITE. Wash, peel and boil the potatoes till soft; then rub them _ quickly through a wire sieve. While they are warm mix them with the egg yolks, butter, cream (or unsweet- ened condensed milk) and the MARMITE. Season to taste. Lay mixture on a floured board, and divide into 12 pieces of equal size, shape each piece into a square, mark with a knife, egg over the surface, bake in a quick oven, dish up and serve. POTATO DUMPLINGS. 1 Ib. cooked potatoes, 2 eggs, 1 oz. melted butter, 3 oz. wholemeal or white flour, 1 teaspoonful MARMITE, seasoning to taste. Mash or sieve the potatoes. Add the melted butter, the yolks of the eggs, the flour, dissolved MARMITE, and seasoning; work the mixture into a smooth paste. Whisk up stiffly the white of | egg, and mix lightly with the paste. Shape into little balls with a little flour cook in fast-boiling, salted water for 15 minutes, drain, and serve hot with tomato sauce. Marmite »romotes strength and vigour ee a - ; Page 19 ras VEGETARIAN DISHES Continued — These dumplings, if made very small, may either be) served in soups or aS a garnish with a roast or stew. When cold they can be egged, bread-crumbed and fried. | They can also be made with raw instead of cooked potatoes. They must be peeled and finally grated. Then proceed as directed for cooked potatoes. IRISH VEGETABLE STEW. 2 lb. potatoes, 4 oz. haricot beans, 2 carrots, 1 turnip, 2 large Spanish onions, 2 oz. butter, a pint of stock, salt, pepper, nutmeg, and a dessertspoonful of MARMITE. Soak the haricot beans for several hours in salted water and boil for one hour. Wash and peel the potatoes and slice them, also the carrots and turnip. Peel and scald the onions, drain, and cut them _ into _ slices, Melt the butter in a stewpan, and fry the onions in it for a few minutes without browning them. Add the sliced vegetables, season to taste with salt, pepper and nutmeg, and then put in the beans, which should be partly cooked. Moisten the stew with a pint of stock, or water, and a dessertspoonful of MARMITE. Boil up the whole, re- moving scum as it rises, and let it simmer till the vege- tables are tender. Shake the pan from time to time to prevent the contents from burning. If found too dry, a little more diluted MARMITE gravy may be added. Dish up, garnished with chopped parsley or chives, and serve hot. : VEGETABLE HOT-POT. 2 |b. potatoes, 4 onions, 4 fresh mushrooms, 2 oz. nut butter, 1 teaspoonful mixed herbs, 4 pint water or stock, 1 dessertspoonful MARMITE, salt and pepper

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