668. Laver is a marine plant (the Ulvœ Lactuca), which is obtained, in London, from the West of England; in Dublin, from Malahide; Edinburgh, from Aberdeen. It is merely washed, boiled, pulped, and potted by the fishermen’s wives. It is considered wholesome, but I see nothing particular in it that can make it so unless it is the small quantity of iodine that it contains. It should be dressed like spinach (No. 658), and sent up very hot in a dish over a spirit-lamp, and is generally served with mutton. The following is a new plan I have introduced for cooking it, which has been liked by those persons who formerly disliked it.
Have some mashed potatoes as No. 672, roll it out the thickness of a quarter of an inch, cover it with some cold stewed laver nicely seasoned, put another layer of mashed potatoes over, and allow it to get quite cold, when cut it in square pieces, egg, bread-crumb, and proceed as for ramifolles.
POTATOES.—This root still bears its original American name, signifying earth-apple, and is divided into many species. Amongst those most common in use are the regent, ash-leaf, kidney; but, in the sister kingdom, Ireland, many other varieties are in use; as the lumper, reds, and blacks. There are as many different ways of cooking them as there are different species, which I will now describe.
669. Plain Boiled or Steamed Potatoes.—Well wash the potatoes and peel them, and throw them into cold water (that depends upon the kind, if new or young, or a kidney, they should be cooked immediately after they are peeled, whilst others require to remain a long time in soak); have ready a steamer with boiling water in it, put the potatoes on the top, and steam for twenty to thirty minutes, and serve. Should you not have a steamer, and are obliged to boil them, do so by putting them into plenty of boiling water, and boil till tender or breaking, then pour them out into a colander, put a cloth over them, and put them in the screen, or before the fire, until you are ready to serve them; they ought always to be sent to table very hot.
670. Baked Potatoes.—This is a very favorite dish with many persons; they ought to be of a large size, called Regents, and when cooked very floury. Mr. B. tells me he sometimes lunches at a house in the city where the proprietor grows that sort in particular for the use of his customers, and he finds them better if he leaves them in the ground where they grow until wanted, and he has about three days’ consumption taken up at a time. They are merely well washed, and put into a slow oven for about thirty minutes, or longer if large, and served with a pat of butter in a plate.
671. Fried Potatoes.—The long kidney potato is the best for this purpose; they should be washed and peeled, and cut into very thin slices, and thrown into boiling fat until a nice light brown color; dish up very hot, throwing a little salt over. The remains of cold ones may be cut into slices and fried in the same way, or they may be dipped into batter, and fried like fritters.