- 3 lbs. of raw potatoes
- 3–4 eggs
- 1¼ cupfuls of flour
- 1 pinch of pepper
- 1 large sour apple, peeled and grated
- ½ tsp. of grated onion
- Enough lard for baking
- ½ tbsp. of salt
Preparation: The raw potatoes are peeled, washed and put into cold water. Take out of the water and grate quickly. Drain off the water that collects on the grated potatoes, mix them with the yolks of eggs, flour, pepper, salt, apple, onion and lastly with the beaten whites of eggs. Heat the lard and bake 3 to 4 thin pancakes in the pan at once. They must be baked brown and crisp. The dish or plate on which they are served, should not be covered.
Remarks: Apple sauce is good with them.
No. 18—BOUILLON POTATOES.
Quantity for 6 Persons.
- 2½ lbs. of raw potatoes
- 1½ qts. of beef bouillon
- 1 medium-sized onion
- 1 pinch of pepper
- Salt to taste
- 1 piece of butter, half the size of an egg
- 3 tbsps. of finely chopped parsley
Preparation: The potatoes are peeled and cut into quarters or sixths, according to their size, then partly boiled in water. Drain off the water and pour on the boiling bouillon, season with salt, pepper and onion, do not cover them and cook slowly until the bouillon has been absorbed by the potatoes. Add the butter, cook a little longer, then add the parsley.
Remarks: With new potatoes you need only 1 qt. of bouillon, because they are not so mealy.
No. 19—SARDINE OR HERRING POTATOES.
Quantity for 6 Persons.