Page:Mrs Beeton's Book of Household Management.djvu/969

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Ingredients.—8 or 9 medium-sized potatoes, 2 ozs. of butter, 2 tablespoonfuls of flour, 2 tablespoonfuls of vinegar, ½ a pint of stock, salt and pepper.

Method.—Peel and slice the potatoes thinly. Heat the butter in a stewpan, add the flour, and, when lightly browned, stir in the stock and vinegar. Bring to the boil, season to taste, put in the sliced potatoes, and simmer very gently until tender.

Time.—About 25 minutes. Average Cost, 4d. to 5d. Sufficient for 3 or 4 persons. Seasonable at any time.

Ingredients.—6 or 8 boiled potatoes sliced, 3 rather small onions, 1½ ozs. of butter, finely-chopped parsley, salt and pepper.

Method.—Peel the onions, cut them ACROSS into slices, fry these brown in butter, and keep them hot. Strain and return the butter to the sauté-pan, put in the sliced potato and try until well-browned, keeping the slices unbroken. Season with salt and pepper, serve on a hot dish garnished with the fried slices of onion, and sprinkle lightly with parsley.

Time.—To cook the onions, from 5 to 6 minutes; to sauté the potatoes, 10 minutes. Average Cost, 5d. Sufficient for 3 or 4 persons. Seasonable at any time.

Ingredients.—1 lb. of potatoes, 1 oz. of butter, 1 or 2 tablespoonfuls of milk, salt.

Method.—Peel and steam the potatoes over a saucepan of boiling water, or boil them in their skins, and afterwards peel them. In either case, pass the potatoes through a wire sieve, or mash them well with a fork. Heat the butter in a stewpan, add the milk, stir in the potato, and season to taste with salt. Beat well with a wooden spoon, pile lightly in a hot dish, then serve. See Potato Rice, Potato, and Potato Vermicelli.

Time.—To steam the potatoes, from 30 to 40 minutes. Average Cost, 1d. per lb. Sufficient for 3 persons. Seasonable at any time.

Ingredients.—1 lb. of cold mashed potato, 1½ ozs. of butter, 1 heaped