34. Pommes de terre à L’Écosse.
Take some large raw potatoes and cut them into square shapes. Blanch them in salt and water, and then scoop out the centre of each potato with a spoon. Fill up the holes with finely chopped meat or ham. Lay the stuffed potatoes in a dripping tin, cover with gravy or water and a little gravy browning. Bake slowly until tender, pouring the gravy over them from time to time until they present a glacé appearance.