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Potatoes à la mâitre d' Hotel
a good breakfast dish.
London receipt
Boil the potatoes & let them become cold, then
cut them into rather thin slices- put a lump
of fresh butter into a stew pan, and add a little
flour, about a tea spoonfull for a midday sized
dish; when the flour has boiled a little while
in butter, add by degrees a cupfull of broth, or
water; when this has boiled up, but in the po-
tatoes, with chopped parsley, pepper, and salt.
Let the potatoes stew a few minutes, then take
them from the fire, & when quite off the boil, add
the yolk of an egg, beaten up with a little lemon
juice & a table spoonfull of cold water, As soon
as the sauce has set, the potatoes may be dished
up and sent to the table_
Curates pudding
To one pound of mashed potates while hot,
add four ounces of suet, & two ounces of flour, and a
little salt, & as much milk, as will give it the
consistency of common suet pudding. Pour it into
a dish or roll it into dumplings, and bake it
a fine brown_

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