Potatoe Pie.
Having washed and peeled the potatoes, slice them, and put a layer into the pie dish, strew, over a little chopped onion, small bits of butter, salt, and pepper (and, if you like, hard-boiled egg in slices), then put more potatoes, and so on, till the dish is full; add a little water, then stick over the top nearly ¼ lb. of fresh butter, in bits; cover with a light puff paste, and bake an hour and a half.
Potatoe Balls.
Mash quite smooth 7 or 8 mealy potatoes, with 3 oz. of butter, 2 table-spoonsful cream, 1 of essence of anchovy, and 1 or 2 eschalots very finely chopped; make up into balls, dip them into egg beaten, and brown them. Garnish with curled parsley, for a side or supper dish.
Potatoe Ragout.
Mash 1 lb. of potatoes with butter (no milk or cream), and grate in some ham, nutmeg, salt, pepper, 2 eggs beaten, and a very little flour. Mix well together, and form it into loaves, or long thin rolls, fry or stew of a light brown, for a garnish to veal cutlets, or a dish by themselves.
Potatoes à la Maître d'Hotel.
Boil, peel, and cut the potatoes in slices ½ an inch thick, put them into a stew-pan with some young onions skinned, chopped parsley, butter (a large piece), pepper, salt, and a little broth to moisten the potatoes. Toss them till the parsley is cooked; serve with parsley and butter poured over.
Cabbages to Boil.
Wash well, and quarter them, if large. A young cabbage is done in from twenty minutes to half an hour, a full grown one will take nearly an hour. Have plenty of water, that they may be covered, all the time they are boiling; scum well. Serve melted butter. Savoys, Sprouts, and Young Greens.—Boil the same as cabbages, but twenty minutes will be sufficient.
