No. 92.--Potato and Celery b.a.l.l.s.
1 pound mashed potatoes.
1 middling-sized head of celery.
1 ounce b.u.t.ter or frying oil.
teaspoon salt.
A little pepper.
Wash the celery well, cut into pieces and stew in just sufficient water to cover for half an hour, strain (the liquor may be used for flavouring soups or sauces), chop very fine, mix well with the potatoes, adding pepper and salt, roll into b.a.l.l.s or cakes, and fry in b.u.t.ter or plunge into boiling oil until nicely brown. They should be rolled in egg and bread crumbs before frying in oil.
No. 93.--Potatoes and Eggs with Celery Sauce.
3 eggs.
2 potatoes.
12 peppercorns.
1 ounce b.u.t.ter.
1 ounce flour.
1 pinch of mace.
1 small head of celery.
1 small onion.
teaspoon salt.
1 pint water.
1 gill of milk.
Peel the potatoes, and let them simmer gently in a pint of water with the celery and onions sliced, the peppercorns, mace and salt, until the potatoes are quite tender, but not broken. Boil the eggs until hard.
Slice the potatoes, taking care to obtain three nice even slices from each potato, lay these on a hot dish, sh.e.l.l the eggs, cut them in half, remove the ends so that they will stand, and place half an egg on each slice of potato; strain the sauce, add milk, thicken with b.u.t.ter and flour, and pour over the eggs. A little vinegar or ketchup may be poured over the slices of potato before placing the eggs, if liked, or chopped parsley may be added to the sauce.
No. 94.--Fried Potato with Eggs.
A nice Breakfast Dish.
9 thick slices of cold potato.
3 hard-boiled eggs.
1 ounce b.u.t.ter for frying.
1 gill of good sauce.
A little parsley.
Fry the slices of potato until a nice brown, lay them on a hot dish, remove the ends of the hard-boiled eggs, and cut each egg into three slices, placing one on each piece of potato; sprinkle over them the chopped parsley and the sauce, which should be rather thick. Serve quickly.
Note.--Scald the parsley (before chopping) by throwing it into boiling salted water for a few minutes.
No. 95.--Potato Olives.
Potatoes.
Forcemeat No. 77.
Frying oil.
Take some large, evenly-shaped potatoes, peel and wipe dry, slice them lengthways in pieces about one-eighth of an inch thick and lay in a clean cloth to thoroughly dry. Place them in a frying basket, and fry in boiling oil until they begin to change colour, then place them on a piece of paper and put on one side to cool; place a thick layer of forcemeat between two slices of potato in the form of a sandwich, tie with white thread, and re-fry until the potato becomes a golden brown.
Remove the thread, and serve with sauces Nos. 172 or 177.
No. 96.--Potato Pyramids.
2 parsnips.
Mashed potato.
1 gill of sauce No. 177.
1 ounce b.u.t.ter.
Pepper and salt to taste.
Boil the parsnips whole until tender, but do not allow them to break, place on one side to cool, then cut three thick slices from the big end of each parsnip, and if not a good shape remove the edges with a round pastry cutter. Fry in the b.u.t.ter until brown both sides, sprinkling over them a little salt and pepper; place in a very hot dish, and pile a little mountain of hot mashed potato on each round. The potato must be rather stiff so as to keep its shape, and should stand about three inches high, tapering towards the tops; pour over each a little of the sauce, and serve quickly.
Carrot, turnip, toast or fried bread may be used for the bases in place of parsnips.
No. 97.--Stuffed Potatoes.
8 good-sized potatoes.
20 b.u.t.ton mushrooms.
2 hard-boiled eggs.
1 teaspoon salt.
1 teaspoon sweet herbs.
2 ounces b.u.t.ter.
1 tablespoon minced parsley.
1 tablespoon milk or cream.
2 tablespoons bread crumbs.
teaspoon pepper.
1 egg.
Wash the potatoes well and boil them gently in their skins for fifteen minutes, lift them carefully out and place on one side to cool. Mix together all the ingredients for the stuffing, cut the potatoes carefully in half, scoop out the centres with a sharp pointed knife and fill the hollow places with the mixture. Remove the skins, and brush over the divided parts of the potatoes with egg, join again and bind with thread if necessary, place in a baking tin with the b.u.t.ter, which has been previously melted, and bake in a hot oven twenty or thirty minutes. Serve with white sauce Nos. 184 or 185.
No. 98.--Stuffed Potatoes.
Another way.
6 medium-sized potatoes.
3 tablespoons fine bread crumbs.
2 teaspoons sage.
teaspoon salt.
teaspoon pepper.
2 onions.
1 tablespoon cooked rice.
1 egg.
1 ounce b.u.t.ter.
Proceed as in previous recipe, subst.i.tuting this stuffing. Take care to well brown the potatoes on both sides by turning them in the tin, and serve apple sauce as an accompaniment, also brown sauce No. 177.