Home › P › Potatoes, A German Method of Cooking

Potatoes, A German Method of Cooking

INGREDIENTS. -8 to 10 middling-sized potatoes, 3 oz. of butter, 2 tablespoonfuls of flour, 1/2 pint of broth, 2 tablespoonfuls of vinegar. AVERAGE COST, 9d.

Put the butter and flour into a stewpan; stir over the fire until the butter is of a nice brown colour, and add the broth and vinegar; peel and cut the potatoes into long thin slices, lay them in the gravy, and let them simmer gently until tender, which will be in from 10 to 15 minutes, and serve very hot. A laurel-leaf simmered with the potatoes is an improvement.

TIME.-10 to 15 minutes.

SEASONABLE at any time.

Potatoes à la Maître d'Hôtel.

INGREDIENTS.-Potatoes, salt and water; to every 6 potatoes allow 1 tablespoonful of minced parsley, 2 oz. of butter, pepper and salt to taste, 4 tablespoonfuls of gravy, 2 tablespoonfuls of lemon-juice.

Wash the potatoes clean, and boil them in salt and water; when they are done, drain them, let them cool; then peel and cut the potatoes into thick slices: if these are too thin, they will break in the sauce.

Put the butter into a stewpan with the pepper, salt, gravy and parsley; mix these ingredients well together, put in the potatoes, shake them two or three times, that they may be well covered with the sauce, and. when quite hot through, squeeze in the lemon-juice, and serve.

TIME. to hour to boil the potatoes; 10 minutes for them to heat in the sauce.

SEASONABLE all the year.

Potatoes, Mashed.

INGREDI- ENTS for dish for 6 persons.-3 lbs. of potatoes, 2 oz. of butter, 3 tablespoonfuls of milk, salt to taste. AVERAGE COST, 6d.

Boil the potatoes in their skins; when done, drain them, and let them get thoroughly dry by the side of the fire; then peel them, and, as they are peeled, put them into a clean saucepan, and with a large fork beat them to a light paste; add butter, milk and salt in the above proportion, and stir all the POTATOES, COLD.

When ingredients well over the fire. thoroughly hot, dish them lightly, and draw the fork backwards over the potatoes to make the surface rough, and serve.

When dressed in this manner, they may be browned at the top with a salamander, or before the fire. Some cooks press the potatoes into moulds, then turn them out, and brown them in the oven: this is a pretty mode of serving, but it makes them heavy.

In whatever way they are sent to table, care must be taken to have them quite free from lumps.

TIME. From to hour to boil the potatoes.

SEASONABLE at any time.

Potatoes, Very Thin-mashed, or Purée de Pommes de Terre. - INGRE- DIENTS.-To every lb. of mashed potatoes allow 1/4 pint of good broth or stock, 2 oz. of butter.

Boil the potatoes, well drain them, and pound them smoothly in a mortar, or beat them up with a fork; add the stock or broth, and rub the potatoes through a sieve.

Put the purée into a very clean saucepan with the butter; stir it well over the fire until thoroughly hot, and it will then be ready to serve. A purée should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicatelybroiled mutton cutlets. Cream or milk may be substituted for the broth when the latter is not at hand. A casserole of potatoes, which is often used for ragoûts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish, and making an opening in the centre. After having browned the potatoes in the oven, the dish should be wiped clean, and the ragoût or fricassée poured in.

TIME.-About hour to boil the potatoes; 6 or 7 minutes to warm the purée.

SEASONABLE at any time.