Home › The Principles of Cookery › Potatoes, Cold, to Re-Cook

Potatoes, Cold, to Re-Cook

When potatoes are left after being served, they may be sent to table again in two or three ways. They may be mixed with cabbages, and made into colcannon (see COLCANNON), or they may be made into a salad (see POTATO SALAD), or they may be warmed with cream (see POTATOES A LA CREME and SLICED, WITH PARMESAN), or they may be sliced and fried (see POTATOES, COLD, FRIED IN SLICES), or they may be more simply fried, as follows. Melt a piece of clean dripping in a frying-pan, slice the potatoes into this, season with pepper and salt, and keep stirring them about until they are quite hot. Serve immediately. Or beat up cold potatoes till they are quite free from lumps. With one pound of the pulp mix two table-spoonfuls of flour, a little pepper and salt, an ounce of butter, and as much milk as will moisten the mashed potatoes. Press them into a plain mould, and bake in a moderate oven until they are nicely browned. Serve very hot. Or take the remains of mashed potatoes as soon as they come from the table. Press them lightly into a small mould, and leave them until the next day. Half an hour before they are wanted, turn them out, cut them into slices half an inch thick, and brown them in a baking-tin in the oven.