2 large potatoes.
2 teaspoons sage.
1 ounce bread crumbs.
2 ounces butter. 1/2 teaspoon each salt and pepper.
Peel the potatoes and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter. In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours.
Apple sauce should be served with this dish and a rich gravy.
1 pound mashed potatoes.
2 tablespoons soaked lentils. 1 ounce butter.
1/2 ounce flour.
1/2 pint water.
1 shalot, or small onion.
1 hard-boiled ditto. 1 strip of lemon peel.
1 small lump of sugar.
2 teaspoons tomato sauce. 1/2 teaspoon salt. Pepper to taste.
Boil the lentils, water, lemon-peel and half the butter gently for one hour. Remove the lemon-peel and add the sugar, salt and shalot chopped, and boil for fifteen minutes. Make a paste of the flour and the other half ounce of butter, place this in the stew and stir briskly while it boils for five minutes. Then add the tomato sauce and the hard-boiled egg cut into the shape of dice. Have ready the mashed potato prepared as follows:- place it on a small dish and shape into a ring or wall about two and a half inches high and half an inch thick, ornament the outside with a fork, brush over with egg, and brown in the oven. Pour the stew into the hollow centre, and serve quickly.
1 pound mashed potatoes. 1 middling - sized head of celery.
1 ounce butter or frying oil. 1/2 teaspoon salt. A little pepper.
Wash the celery well, cut into pieces and stew in just sufficient water to cover for half an hour, strain (the liquor may be used for flavouring soups or sauces), chop very fine, mix well with the potatoes, adding pepper and salt, roll into balls or cakes, and fry in butter or plunge into boiling oil until nicely brown. They should be rolled in egg and bread crumbs before frying in oil.
3 eggs. 2 potatoes. 12 peppercorns. 1 ounce butter. 1 ounce flour. 1 pinch of mace.
1 small head of celery. 1 small onion. 1/2 teaspoon salt. 1 pint water. 1 gill of milk.
Peel the potatoes, and let them simmer gently in a pint of water with the celery and onions sliced, the peppercorns, mace and salt, until the potatoes are quite tender, but not broken. Boil the eggs until hard. Slice the potatoes, taking care to obtain three nice even slices from each potato, lay these on a hot dish, shell the eggs, cut them in half, remove the ends so that they will stand, and place half an egg on each slice of potato; strain the sauce, add milk, thicken with butter and flour, and pour over the eggs. A little vinegar or ketchup may be poured over the slices of potato before placing the eggs, if liked, or chopped parsley may be added to the sauce.
A nice Breakfast Dish.
9 thick slices of cold potato.
3 hard-boiled eggs.
1 ounce butter for frying.
1 gill of good sauce. A little parsley.
Fry the slices of potato until a nice brown, lay them on a hot dish, remove the ends of the hard-boiled eggs, and cut each egg into three slices, placing one on each piece of potato; sprinkle over them the chopped parsley and the sauce, which should be rather thick. Serve quickly.
Note, - Scald the parsley (before chopping) by throwing it into boiling salted water for a few minutes.
Potatoes. Forcemeat No. 77.
Take some large, evenly-shaped potatoes, peel and wipe dry, slice them lengthways in pieces about one-eighth of an inch thick and lay in a clean cloth to thoroughly dry. Place them in a frying basket, and fry in boiling oil until they begin to change colour, then place them on a piece of paper and put on one side to cool; place a thick layer of forcemeat between two slices of potato in the form of a sandwich, tie with white thread, and re-fry until the potato becomes a golden brown. Remove the thread, and serve with sauces Nos. 172 or 177.
1 gill of sauce No. 177.
1 ounce butter.
Pepper and salt to taste.
Boil the parsnips whole until tender, but do not allow them to break, place on one side to cool, then cut three thick slices from the big end of each parsnip, and if not a good shape remove the edges with a round pastry cutter. Fry in the butter until brown both sides, sprinkling over them a little salt and pepper; place in a very hot dish, and pile a little mountain of hot mashed potato on each round. The potato must be rather stiff so as to keep its shape, and should stand about three inches high, tapering towards the tops; pour over each a little of the sauce, and serve quickly.
Carrot, turnip, toast or fried bread may be used for the bases in place of parsnips.