Colcannan.
Boil 4 lbs. potatoes, also as many of the inside leaves of curled kale as will fill a saucer. Mash the two together in the saucepan the potatoes were boiled in, to keep them hot; put a piece of butter in the centre, when you serve it. Some prefer parsley to kale, but use less.
Potatoes to Roast.
Some cooks half boil them first. They should be washed and dried. If large, they will take two hours to roast, and should be all of a size, or they will not all be done alike.—Or: pour off the water, peel and lay them in a tin pan, before the fire, by the side of roasting meat. Baste, from the dripping-pan, and turn them to brown equally.
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.