_Ingredients._—1 lb. of shin of beef, 1 lb. of potatoes, 1 onion, ½
a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to
taste, 3 quarts of water. _Mode._—Cut the beef into thin slices, chop
the potatoes and onion, and put them into a stewpan with the water,
peas, and rice. Stew gently till the gravy is drawn from the meat;
strain it off, take out the beef, and pulp the other ingredients
through a coarse sieve. Put the pulp back into the soup, cut up the
celery in it, and simmer till this is tender. Season, and serve with
fried bread cut into it. _Time._—3 hours. _Average cost_, 4_d._ per
quart. _Seasonable_ from September to March. _Sufficient_ for 12
persons.
POTATO SOUP (very Economical).
_Ingredients._—4 middle-sized potatoes well pared, a thick slice of
bread, 6 leeks peeled and cut into thin slices as far as the white
extends upwards from the roots, a teacupful of rice, a teaspoonful of
salt, and half that of pepper, and 2 quarts of water. _Mode._—The water
must be completely boiling before anything is put into it; then add the
whole of the ingredients at once, with the exception of the rice, the
salt, and the pepper. Cover, and let these come to a brisk boil; put in
the others, and let the whole boil slowly for an hour, or till all the
ingredients are thoroughly done, and their several juices extracted and
mixed. _Time._—2½ hours. _Average cost_, 3_d._ per quart. _Sufficient_
for 8 persons. _Seasonable_ in winter.
POTATOES, Baked.
_Ingredients._—Potatoes. _Mode._—Choose large potatoes, as much of a
size as possible; wash them in lukewarm water, and scrub them well,
for the browned skin of a baked potato is by many persons considered
the better part of it. Put them into a moderate oven, and bake them
for about two hours, turning them three or four times whilst they are
cooking. Serve them in a napkin immediately they are done, as, if kept
a long time in the oven, they have a shrivelled appearance. Potatoes
may also be roasted before the fire, in an American oven; but when
thus cooked, they must be done very slowly. Do not forgot to send
to table with them a piece of cold butter. _Time._—Large potatoes,
in a hot oven, 1½ hour to 2 hours; in a cool oven, 2 to 2½ hours.
_Average cost_, 4_s._ per bushel. _Sufficient._—Allow 2 to each person.
_Seasonable_ all the year, but not good just before and whilst new
potatoes are in season.
[Illustration: BAKED POTATOES SERVED IN NAPKIN.]
POTATOES, to Boil.
_Ingredients._—10 or 12 potatoes; to each ½ gallon of water allow 1
heaped tablespoonful of salt. _Mode._—Choose potatoes of an equal size,
pare them, take out all the eyes and specks, and as they are peeled,
throw them into cold water. Put them into a saucepan, with sufficient
_cold_ water to cover them, with salt in the above proportion, and
let them _boil gently_ until tender. Ascertain when they are done by
thrusting a fork in them, and take them up the moment they feel soft
through; for if they are left in the water afterwards, they become waxy
or watery. Drain away the water, put the saucepan by the side of the
fire, with the lid partially uncovered, to allow the steam to escape,
and let the potatoes get thoroughly dry, and do not allow them to get
burnt. Their superfluous moisture will evaporate, and the potatoes,
if a good sort, should be perfectly mealy and dry. Potatoes vary so
much in quality and size, that it is difficult to give the exact time
for boiling; they should be attentively watched, and probed with a
fork, to ascertain when they are cooked. Send them to table quickly,
and very hot, and with an opening in the cover of the dish, that a
portion of the steam may evaporate, and not fall back on the potatoes.
_Time._—Moderate-sized old potatoes, 15 to 20 minutes, after the water
boils; large ones, ½ hour to 35 minutes. _Average cost_, 4_s._ per
bushel. _Sufficient_ for 6 persons. _Seasonable_ all the year, but not
good just before and whilst new potatoes are in season.
_Note._—To keep potatoes hot, after draining the water from them, put
a folded cloth or flannel (kept for the purpose) on the top of them,
keeping the saucepan-lid partially uncovered. This will absorb the
moisture, and keep them hot some time without spoiling.
POTATOES, to Boil in their Jackets.
_Ingredients._—10 or 12 potatoes; to each ½ gallon of water, allow
1 heaped tablespoonful of salt. _Mode._—To obtain this wholesome
and delicious vegetable cooked in perfection, it should be boiled
and sent to table with the skin on. In Ireland, where, perhaps, the
cooking of potatoes is better understood than in any country, they
are always served so. Wash the potatoes well, and if necessary, use a
clean scrubbing-brush to remove the dirt from them; and, if possible,
choose the potatoes so that they may all be as nearly the same size as
possible. When thoroughly cleansed, fill the saucepan half full with
them, and just cover the potatoes with cold water salted in the above
proportion: they are more quickly boiled with a small quantity of
water, and, besides, are more savoury than when drowned in it. Bring
them to boil, then draw the pan to the side of the fire, and let them
simmer gently until tender. Ascertain when they are done by probing
them with a fork; then pour off the water, uncover the saucepan, and
let the potatoes dry by the side of the fire, taking care not to let
them burn. Peel them quickly, put them in a very hot vegetable-dish,
either with or without a napkin, and serve very quickly. After potatoes
are cooked, they should never be entirely covered up, as the steam,
instead of escaping, falls down on them, and makes them watery and
insipid. In Ireland they are usually served up with the skins on, and a
small plate is placed by the side of each guest. _Time._—Moderate-sized
potatoes, with their skins on, 20 to 25 minutes after the water boils;
large potatoes, 25 minutes to ¾ hour, or longer; 5 minutes to dry
them. _Average cost_, 4_s._ per bushel. _Sufficient_ for 6 persons.
_Seasonable_ all the year, but not good just before and whilst new
potatoes are in season.
POTATOES, New, to Boil.
_Ingredients._—Potatoes; to each ½ gallon of water allow 1 heaped
tablespoonful of salt. _Mode._—Do not have the potatoes dug long
before they are dressed, as they are never good when they have been
out of the ground some time. Well wash them, rub off the skins with a
coarse cloth, and put them into _boiling_ water salted in the above
proportion. Let them boil until tender; try them with a fork, and when
done, pour the water away from them; let them stand by the side of the
fire with the lid of the saucepan partially uncovered, and when the
potatoes are thoroughly dry, put them into a hot vegetable-dish, with
a piece of butter the size of a walnut; pile the potatoes over this,
and serve. If the potatoes are too old to have the skin rubbed off,
boil them in their jackets; drain, peel, and serve them as above, with
a piece of butter placed in the midst of them. _Time._—¼ to ½ hour,
according to the size. _Average cost_, in full season, 1_d._ per lb.
_Sufficient._—Allow 3 lbs. for 5 or 6 persons. _Seasonable_ in May and
June, but may be had, forced, in March.
POTATOES, Fried (French Fashion).
_Ingredients._—Potatoes, hot butter or clarified dripping, salt.
_Mode._—Peel and cut the potatoes into thin slices, as nearly the same
size as possible; make some butter or dripping _hot_ in a frying-pan;
put in the potatoes, and fry them on both sides until _nearly_ cooked.
Now take the potatoes out of the fat, make the fat _quite boiling_,
then throw in the potatoes for a minute or two until sufficiently done.
The immersion of the vegetable in the grease a second time after it is
partially cooked, causes it to puff or “gonfler,” as the French say,
which is the desired appearance for properly-dressed fried potatoes
to possess. When they are crisp and done, take them up, place them
on a cloth before the fire to drain the grease from them, and serve
very hot, after sprinkling them with salt. These are delicious with
rump-steak, and, in France, are frequently served thus as a breakfast
dish. The remains of cold potatoes may also be sliced and fried
by the above recipe, but the slices must be cut a little thicker.
_Time._—Sliced raw potatoes, 5 minutes; cooked potatoes, 5 minutes.
_Average cost_, 4_s._ per bushel. _Sufficient_,—6 sliced potatoes for 3
persons. _Seasonable_ at any time.
POTATOES, a German Method of Cooking.
_Ingredients._—8 to 10 middling-sized potatoes, 3 oz. of butter, 2
tablespoonfuls of flour, ½ pint of broth, 2 tablespoonfuls of vinegar.
_Mode._—Put the butter and flour into a stewpan; stir over the fire
until the butter is of a nice brown colour, and add the broth and
vinegar; peel and cut the potatoes into long thin slices, lay them in
the gravy, and let them simmer gently until tender, which will be in
from 10 to 15 minutes, and serve very hot. A laurel-leaf simmered with
the potatoes is an improvement. _Time._—10 to 15 minutes. _Seasonable_
at any time.
POTATOES, à la Maître d’Hôtel.
_Ingredients._—Potatoes, salt and water; to every 6 potatoes allow 1
tablespoonful of minced parsley, 2 oz. of butter, pepper and salt to
taste, 4 tablespoonfuls of gravy, 2 tablespoonfuls of lemon-juice.
_Mode._—Wash the potatoes clean, and boil them in salt and water;
when they are done, drain them, let them cool; then peel and cut the
potatoes into thick slices: if these are too thin, they would break in
the sauce. Put the butter into a stewpan with the pepper, salt, gravy,
and parsley; mix these ingredients well together, put in the potatoes,
shake them two or three times, that they may be well covered with the
sauce, and, when quite hot through, squeeze in the lemon-juice, and
serve. _Time._—½ to ¾ hour to boil the potatoes; 10 minutes for them to
heat in the sauce. _Average cost_, 4_s._ per bushel. _Sufficient_ for 3
persons. _Seasonable_ all the year.
POTATOES, Mashed.
_Ingredients._—Potatoes; to every lb. of mashed potatoes allow 1 oz.
of butter, 2 tablespoonfuls of milk, salt to taste. _Mode._—Boil the
potatoes in their skins; when done, drain them, and let them get
thoroughly dry by the side of the fire; then peel them, and, as they
are peeled, put them into a clean saucepan, and with a _large fork_
beat them to a light paste; add butter, milk, and salt in the above
proportion, and stir all the ingredients well over the fire. When
thoroughly hot, dish them lightly, and draw the fork backwards over the
potatoes to make the surface rough, and serve. When dressed in this
manner, they may be browned at the top with a salamander, or before the
fire. Some cooks press the potatoes into moulds, then turn them out,
and brown them in the oven: this is a pretty mode of serving, but it
makes them heavy. In whatever way they are sent to table, care must be
taken to have them quite free from lumps. _Time._—From ½ to ¾ hour to
boil the potatoes. _Average cost_, 4_s._ per bushel. _Sufficient_,—1
lb. of mashed potatoes for 3 persons. _Seasonable_ at any time.
POTATOES, Very Thin-mashed, or, Purée de Pommes de Terre.
_Ingredients._—To every lb. of mashed potatoes allow ¼ pint of good
broth or stock, 2 oz. of butter. _Mode._—Boil the potatoes, well drain
them, and pound them smoothly in a mortar, or beat them up with a fork;
add the stock or broth, and rub the potatoes through a sieve. Put the
purée into a very clean saucepan with the butter; stir it well over
the fire until thoroughly hot, and it will then be ready to serve. A
purée should be rather thinner than mashed potatoes, and is a delicious
accompaniment to delicately broiled mutton cutlets. Cream or milk
may be substituted for the broth when the latter is not at hand. A
casserole of potatoes, which is often used for ragoûts instead of rice,
is made by mashing potatoes rather thickly, placing them on a dish, and
making an opening in the centre. After having browned the potatoes in
the oven, the dish should be wiped clean, and the ragoût or fricassée
poured in. _Time._—About ½ hour to boil the potatoes; 6 or 7 minutes to
warm the purée. _Average cost_, 4_s._ per bushel. _Sufficient._—Allow
1 lb. of cooked potatoes for 3 persons. _Seasonable_ at any time.
POTATOES, how to use Cold.
_Ingredients._—The remains of cold potatoes; to every lb. allow 2
tablespoonfuls of flour, 2 ditto of minced onions, 1 oz. of buttermilk.
_Mode._—Mash the potatoes with a fork until perfectly free from lumps;
stir in the other ingredients, and add sufficient milk to moisten
them well; press the potatoes into a mould, and bake in a moderate
oven until nicely brown, which will be in from 20 minutes to ½ hour.
Turn them out of the mould, and serve. _Time._—20 minutes to ½ hour.
_Seasonable_ at any time.
POTATOES, to Steam.
_Ingredients._—Potatoes; boiling water. _Mode._—This mode of cooking
potatoes is now much in vogue, particularly where they are wanted on
a large scale, it being so very convenient. Pare the potatoes, throw
them into cold water as they are peeled, then put them into a steamer.
Place the steamer over a saucepan of boiling water, and steam the
potatoes from 20 to 40 minutes, according to the size and sort. When
a fork goes easily through them, they are done; then take them up,
dish, and serve very quickly. _Time._—20 to 40 minutes. _Average cost_,
4_s._ per bushel. _Sufficient._—Allow 2 large potatoes to each person.
_Seasonable_ all the year, but not so good whilst new potatoes are in
season.