39. Dainty way of Serving Mashed Potatoes.
Steam the potatoes for about half an hour, mash well or put through a potato sieve. Have ready a basin, the bottom and sides of which have been greased with lard or butter and sprinkled with bread raspings. Press the potatoes into the basin and turn out into a tureen.
40. Fried Potatoes.
Peel the potatoes and leave whole, unless very large. Place in a dripping tin, in which there is a depth of an inch of hot dripping, and put into a fairly hot oven. As the potatoes brown on the one side, turn on the other. When cooked, which should be in about half an hour, strain well and serve in a tureen.
41. Ragôut of Mutton and Eggs.
Mince finely any cold mutton and season with pepper and salt. Place in a dish in the oven and simmer half an hour. Fry as many eggs as required, and have ready a hot dish with pieces of toast arranged on it. Turn the meat on to the dish and place the eggs on the top and serve.
II. PASTRY.
1. Short Pastry (Rich).
6-ozs. flour.
4-ozs. butter.
1-oz. castor sugar.
Pinch of salt.
Yolk of egg.
Water.
Mix sugar and salt with flour, rub the butter lightly in, add yolk of egg and enough water to make into a stiff paste. Roll out once, and it is ready for use.