Browned Potatoes
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Browned Potatoes - (Whole).
Boil and peel some large, ripe potatoes, and three-quarters of an hour before a piece of roast beef is removed from the fire, skim the fat from the gravy; put the potatoes in the dripping-pan, having dredged them well with flour. Baste them, to prevent, scorching, with the gravy, and when quite brown, drain on a sieve. Lay them about the meat in the dish.
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Browned Potato - (Mashed).
This is also an accompaniment to roast beef or mutton. Mash some boiled potatoes smoothly with a little milk, pepper, salt, and a boiled onion (minced); make into small cones or balls; flour well, and put under or beside the meat, half an hour or so before you take it up. Skim off all the fat from the gravy before putting them in. Drain them dry when brown, and lay around the meat when dished.
These are nice with roast spare rib, or any roast pork that is not too fat.
-----------
Browned Potatoes - (Whole).
Boil and peel some large, ripe potatoes, and three-quarters of an hour before a piece of roast beef is removed from the fire, skim the fat from the gravy; put the potatoes in the dripping-pan, having dredged them well with flour. Baste them, to prevent, scorching, with the gravy, and when quite brown, drain on a sieve. Lay them about the meat in the dish.
-----------
Browned Potato - (Mashed).
This is also an accompaniment to roast beef or mutton. Mash some boiled potatoes smoothly with a little milk, pepper, salt, and a boiled onion (minced); make into small cones or balls; flour well, and put under or beside the meat, half an hour or so before you take it up. Skim off all the fat from the gravy before putting them in. Drain them dry when brown, and lay around the meat when dished.
These are nice with roast spare rib, or any roast pork that is not too fat.
