Are made by adding to a pound of potatoes a quarter of a pound of grated ham, or some sweet herbs, or chopped parsley, an onion or eschalot, salt, pepper, and a little grated nutmeg, or other spice, with the yolk of a couple of eggs: they are then to be dressed as Potato Balls.
An agreeable vegetable relish, and a good supper-dish.
After boiling potatoes not quite sufficiently to send to table, put them on a gridiron over a clear fire, and turn them frequently till they are of a nice brown color all over; serve them hot; take care they do not become too hard, as that spoils the flavor.
Boil and peel some good mealy potatoes, pound them, and mix with them some butter, cream, and a little salt, put them about an inch and a half high uponadat dish, and leave an opening in the centre; bake them of a light blown color, and take out as much from the centre as will admit of a ragout, ficassee, or macaroni, being put into it.
Boil potatoes and greens, or spinage, separately; mash the potatoes; squeeze the greens dry; chop them quite fine and mix them with the potatoes, with a little butter, pepper, and salt; put it into a mould, buttering it well first; let it stand in a hot oven for ten minutes.
When boiled and peeled, allow tour huge mealy potatoes, half their weight of butter and of pounded loaf sugar, two eggs beaten, half the grated peel of a lemon, and a little salt; pound the potatoes in a mortar with the other ingredients; beat the yolks of four eggs, roll up the croquettes; dip them into the beaten eggs, and roll them in sifted bread crumbs; in an hour, roll them again as before, and fry them in butter; put them upon the back of a sieve before the fire to drain.
Mash perfectly smooth six or seven boiled potatoes, add a piece of butter the size of a walnut, the beaten yolk of an egg, half an onion pounded, a little boiled minced parsley, some pepper and salt; make it into the form of small eggs or pears, roll them into a well-lieaten egg, and then into grated bread seasoned, with pepper and salt; fry them in plenty of laid or dripping till they are of a fine brown color, lay them before the fire to drain; serve them with a fringe of fried parsley.
Peel large potatoes; slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire, watch it, and as soon as the lard boils, and is still, put in the slices of potato, and keep moving them till they are crisp. Take them up, and lav them to drain on a sieve: send them up with a very little salt sprinkled over them.
When nearly boiled enough, put them into a stew-pan with a bit of butter, or some nice clean beef-drippings; shake them about often (for fear of burning them), till they are brown and crisp; drain them from the fat. Observations: It will be an elegant improvement previous to frying or broiling the potatoes, to flour them and dip them in the yolk of an egg, and then roll them in fine-sifted breadcrumbs; they will then deserve to be called
Wash, peel, and put them into cold water for one or two hours, cut them into slices about hall* an inch thick, and fry them a light brown in boiling clarified beef suet. Cold boiled potatoes, cut in slices, may be done in the same manner.
Peel, and pound in a mortar, six mealy potatoes, with a little salt, a glass of white wine, some pounded sugar, cinnamon, and an ounce of butter; roll it out with a little flour, cut them the size of a wine glass, and fry them in boiling clarified dripping. Serve them with sifted loaf sugar over them.
Wash and dry your potatoes, (all of a size), and put them in a tin Dutch oven, or cheese-toaster: take care not to put them too near the fire, or they will get burned on the outside before they are warmed through. Large potatoes will require two hours to roast them. N. B. To save time and trouble, some cooks half boil them first. This is one of the best opportunities the baker has to rival the cook.
Half boil large potatoes, drain the water from them, and put them into an earthen dish, or small tin pan, under meat that is roasting, and baste them with some of" the dripping: when they are browned on one side, turn them and brown the other; send them up round the meat, or in a small dish.
Mash potatoes as directed, then butter some nice clean scollop-shells, patty-pans, or tea-cups or saucers; put in your potatoes; make them smooth at the top; cross a knife o\er them; strew a few fine bread-crumbs on them: sprinkle them with a paste-brush with a few drops of melted butter, and then set them in a Dutch oven; when they are browned on the top, take them carefully out of the shells, and brown the other side.
The potatoes must be free from spots, and the whitest you can pick out; put them on i;i cold water; when they begin to crack, strain the water from them, and put them into a clean stewpan by the side of the fire till they are quite dry, and fall to pieces; rub them through a wire sieve on the dish they are to be sent up in, and do not disturb them afterward.