Handbook of practical cookery

Take the mushrooms, when done, carefully from the tin, to avoid breaking them or disarranging the stuffing in their centres, and serve them in a hot dish. Potato Saute'.— One quart of potatoes, one and one half ounce of butter, one tea-spoonful of salt, one salt-spoonful of white pepper. Young potatoes should be used for this preparation, and should be first scraped, then thrown into boiling water, and allowed to boil rapidly for ten minutes. Drain the water carefully from them, cover the sauce-pan, and let the potatoes cook in their own steam until a fork will pierce easily to their centres. When done, sprinkle over the potatoes the pepper and salt, throw in with these the butter, and shake the sauce-pan over the fire until the potatoes become a pale brown upon their surfaces. Serve very hot. NOTE.—Old potatoes may be used for a sauté if young ones are out of season; and when the old potatoes are so used, they should be cut into balls or other fanciful small shapes. Stuffed Potatoes. — Eight large potatoes, one pound of beef-steak, one dessert-spoonful of mushroom catchup, one tea-spoonful of salt, one half tea-spoonful of pepper, one grain of cayenne, two ounces of butter, one egg. Wash and pare the potatoes thinly, and cut off about an inch of the smaller end. With a strong tea-spoon scrape out the centre of the potato, leaving a shell of potato unbroken about a third of an inch in thickness; and throw these shells and their tops into cold water, to keep them white until used. Chop the steak very finely, add to this the pepper, salt, catchup, and cayenne, and stir all together. Take the potatoes from the water, and, drying them thoroughly with a towel, pack the meat mixture firmly into them. Beat the egg until very light, and roll in this both the stuffed potatoes and the tops, and cover the meat stuffing with the top cut from each potato, pressed firmly on. Melt the butter in a shallow sauce-pan, and when the blue smoke arises place the potatoes carefully in the hot butter, that the tops may not be disarranged ; and covering the sauce-pan, let the potatoes cook slowly therein for one hour, turning them occasionally in order that they may brown evenly on all sides.. Serve in a hot vegetable dish. Dresden Patties. — Two slices of white bread, three CHICKENS' LIVERS. 235 table-spoonfuls of cream, four table-spoonfuls of bread crumbs, one half pound of cold boiled salmon, one teaspoonful of salt, one half tea-spoonful of pepper, one ounce of butter, one half ounce of flour, one gill of milk, one egg- Shred the salmon in small pieces, removing from it all the skin and bone. Melt the butter in a small sauce-pan, stir into this the flour, add the milk, and stir all together until boiling. Throw into this mixture the shredded salmon, and season all with half of the pepper and salt. Cover the sauce-pan, and, drawing it to one side of the fire, let its contents simmer, but not boil, until the fish is heated through. The slices of bread should be cut at least an inch and a half thick, and cut a large round from each with a biscuitcutter. "With a smaller cutter cut these rounds half-way through in the centre.