Potato Fritters
INGREDIENTS for dish for 3 or 4 persons. -2 large potatoes, 3 eggs, 2 tablespoonfuls of cream, 2 ditto of raisin or sweet wine, 1 dessertspoonful of lemon-juice, ½ teaspoonful of grated nutmeg, hot lard. AVERAGE COST, 9d.
Boil the potatoes, and beat them up lightly with a fork, but do not use a spoon, as that would make them heavy. Beat the eggs well, leaving out one of the whites; add the other ingredients, and beat all together for at least 20 minutes, or until the batter is extremely light. Put plenty of good lard into a frying-pan, and drop a tablespoonful of the batter at a time into it, and fry the fritters a nice brown. Serve them with the following sauce: - A glass of sherry mixed with the strained juice of a lemon, and sufficient white sugar to sweeten the whole nicely. Warm these ingredients, and serve the sauce separately in a tureen. The fritters should be neatly dished on a white d'oyley or an ornamented paper, and pounded sugar sprinkled over them. They should be well drained on a piece of blotting-paper before the fire previously to being dished.
TIME. From 6 to 8 minutes.
SEASONABLE at any time.
Potato Pasty. INGREDIENTS for dish for 4 persons.---1½ lb. of rump-steak or mutton cutlets, pepper and salt to taste, pint of weak broth or gravy, 1 oz. of butter, mashed potatoes. AVERAGE COST, 1s. 10d.
Place the meat, cut in small pieces, at the bottom of the pan; season it with pepper and salt, and add the gravy and butter broken into small pieces. Put on POTATO PASTY PAN. the perforated plate, with its valve-pipe screwed on, and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them in any ornamental manner. If carefully baked, the potatoes will be covered with a delicate brown crust, retaining all the savoury steam rising from the meat. Send it to table as it comes from the oven, with a napkin folded round it.
TIME.-40 to 60 minutes.
SEASONABLE at any time.
POTATO PUDDING.