William Faversham
POTATOES
Plain Boiled Put your potatoes in cold water for about a minute, then take them out and peel them. Take the point of your knife and remove all the "eyes." Put them in a saucepan, cover with cold water and put in about a pinch of salt to each potato. Then set them on the fire until they boil. Every now and then stick a fork through them, until they are soft enough to receive the fork without any pressure. Then strain off the water. Stand the saucepan by the side of the fire.
Put a clean napkin or towel over the top, and leave the lid off, and you will have nice floury, mealy potatoes. 5 Silhain Faveralian "Eat therefore to live, and do not live to eat."
BORTSCH POLONAISE
(A Russian Soup) 1 small duck 1 lb. brisket of beef 1 bouquet-garni, consisting of fennel, marjoram, thyme, bay-leaf, carrot and parsley 2 cloves 3 fresh cup-mushrooms 2 oz. butter 1 small beet root 1 cabbage-heart 1 leek 1 onion 2 quarts clarified beef broth (white consomme) I 14 lb. Italian sausage, sour cream and seasoning Cook the duck in a brisk oven till tender. Boil the beef in one quart of seasoned water with the bouquetgarni and skim well. Remove the fillets of the duck, cut them into dice, cut the cooked beef into similar dice and put them in a clean stew pan with the strained broth in which the beef was cooked. Add the mushrooms, previously washed and cut in dice. Cut the remainder of the vegetables into fine Julienne strips and blend with the butter, pour off the fat, add the consomme, season to taste, cook gently till tender, removing the scum and fat. Add this to the broth containing the meat. Cook all together for another ten minutes. The sausage is cut into very thin slices, and served in the soup or separately. The remainder can be used up as salmi, or served hot or cold. Add a little parsley to the soup and serve. Just before serving mix two tablespoonfuls of sour cream and one tablespoon of beet-root juice and serve it in a sauceboat with the soup.