Potato Soufflees. — Take some kidney potatoes if you can
get them, if not any other kind will do, wash them, peel them,
and cut them into oblong pieces about two inches long and half
an inch thick. As you cut them throw them into a bowl of
water. When they are all cut drain the potatoes and dry them
well in a cloth. Boil some fat, and when it is quite ready and a
VEGETABLES.
8 1
blue flame is rising put the potatoes into a wire basket, and
plunge them in the fat. Shake them to keep them from sticking
together. Draw the saucepan to one side, and let them simmer
for about five minutes till the potatoes are quite tender, then take
the basket out and make the fat boil up again. Put the potatoes
in the frying basket back into the saucepan of boiling fat, and
again draw it aside. In about two minutes they will be ready to
drain on paper and serve. Sprinkle them with salt.
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✪ Potato Balls (economical), and chopped parsley. Boil up once,
and serve very hot.
Potatoes a la Maitre d’Hdtel.— Boil 2 lbs. potatoes of a
firm kind, and let them get cold ; cut them into slices a quarter
of an inch thick, and then into pieces of the same size with a
round cutter. Melt 2 oz. of butter in a saucepan, stir to it a small
dessert-spoon of flour, and shake the pan over the fire for two or
three minutes ; add slowly a small cup of boiling water or white
stock, some pepper, salt, and a tablespoon of chopped parsley ;
put in the potatoes and toss them gently over a clear fire until
they are quite hot and the sauce adheres well to them. At the
instant of serving add a dessert-spoon of lemon juice✪ Potatoes a la Maitre d’Hôtel.
Potato Salad. — Cut some cold boiled potatoes into fairly thin
slices ; put them into a salad bowl with a teaspoon of chopped
parsley, half a teaspoon of eschalots chopped very fine (these may
be omitted), two tablespoons of oil, two of cream, and two of
vinegar ; season with a little pepper and salt✪ Potato Salad, and toss all carefully
together -without breaking the vegetables.
Sea-kale. — Wash the sea-kale and tie it in bundles, put it in
boiling water previously salted and skimmed, and keep it boiling
6
82
VEGETABLES.
for a quarter of an hour, or longer if it is large. Drain it on a hot
colander and serve on toast. Pour white sauce✪ Sea-kale over it.
Spinach.— Pick the spinach leaf by leaf from the stems and
wash it in several waters to thoroughly clear it from grit. Put it
into a saucepan with only the water that adheres to the leaves, and
sprinkle a little salt over it. Cook till quite tender, which will
be in about ten minutes, stirring occasionally to avoid burning.
Drain it and press the moisture from it. Rub through a wire
sieve, put it into a clean saucepan with a little butter✪ Spinach and pepper
and salt. Fried sippets of bread should be served with this.
Poached eggs can be served on the spinach.
Page 57 · 7 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Potato Soufflees. — Take some kidney potatoes if you can get them, if not any other kind will do, wash them, peel them, and cut them into oblong pieces about two inches long and half an inch thick. As you cut them throw them into a bowl of water. When they are all cut drain the potatoes and dry them well in a cloth. Boil some fat, and when it is quite ready and a
8 1
blue flame is rising put the potatoes into a wire basket, and plunge them in the fat. Shake them to keep them from sticking together. Draw the saucepan to one side, and let them simmer for about five minutes till the potatoes are quite tender, then take the basket out and make the fat boil up again. Put the potatoes in the frying basket back into the saucepan of boiling fat, and again draw it aside. In about two minutes they will be ready to drain on paper and serve. Sprinkle them with salt.
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. Boil up once, and serve very hot.
Potatoes a la Maitre d'Hôtel.— Boil 2 lbs. potatoes of a firm kind, and let them get cold ; cut them into slices a quarter of an inch thick, and then into pieces of the same size with a round cutter. Melt 2 oz. of butter in a saucepan, stir to it a small dessert-spoon of flour, and shake the pan over the fire for two or three minutes ; add slowly a small cup of boiling water or white stock, some pepper, salt, and a tablespoon of chopped parsley ; put in the potatoes and toss them gently over a clear fire until they are quite hot and the sauce adheres well to them. At the instant of serving add a dessert-spoon of lemon juice.
Potato Salad. — Cut some cold boiled potatoes into fairly thin slices ; put them into a salad bowl with a teaspoon of chopped parsley, half a teaspoon of eschalots chopped very fine (these may be omitted), two tablespoons of oil, two of cream, and two of vinegar ; season with a little pepper and salt, and toss all carefully together -without breaking the vegetables.
Sea-kale. — Wash the sea-kale and tie it in bundles, put it in boiling water previously salted and skimmed, and keep it boiling
for a quarter of an hour, or longer if it is large. Drain it on a hot colander and serve on toast. Pour white sauce over it.
Spinach.— Pick the spinach leaf by leaf from the stems and wash it in several waters to thoroughly clear it from grit. Put it into a saucepan with only the water that adheres to the leaves, and sprinkle a little salt over it. Cook till quite tender, which will be in about ten minutes, stirring occasionally to avoid burning. Drain it and press the moisture from it. Rub through a wire sieve, put it into a clean saucepan with a little butter and pepper and salt. Fried sippets of bread should be served with this. Poached eggs can be served on the spinach.
Records on this page
Potato Balls (economical)Potato SouffleesTo Stew PotatoesPotatoes a la Maitre d’HôtelPotato SaladSea-kaleSpinach