Home › The Principles of Cookery › Potato Pot

Potato Pot

Take an earthen jar with a closely-fitting lid, put into it, till it is a quarter full, beef or mutton, cut into convenient-sized pieces. Season with salt and pepper. Cut one or two onions into thin slices-the number being regulated by taste. Lay these over the meat, and fill the dish with peeled potatoes of uniform size. Sprinkle a little salt and flour over these, pour in a cupful of water, or, better still, stock, put the lid on the jar, and bake in a moderate oven. When the potatoes are done enough, lift them carefully out with a spoon so as not to break them. Place them round a dish, put the meat into the centre, pour the gravy over all, and serve very hot. Underdone cold meat may be used for this recipe, though, of course, fresh meat will be nicer. Time, according to the size and quality of the potatoes. If more convenient, the jar can be closely covered, set in a saucepan of water, and stewed for about an hour after the water reaches the point of boiling. Plenty of time should be allowed, as the potatoes are better cooked slowly. Probable cost of potatoes, 1d. or 1 1/2d. per pound. Sufficient, a pie with two pounds of potatoes for three or four persons.