- 3 lbs. of boiled potatoes
- Scant ½ lb. of sardines or 2 herrings
For the Gravy.
- ⅛ lb. of raw ham
- ⅛ lb. of butter
- 2 sliced onions
- ⅛ lb. of flour
- ¾ qt. of beef bouillon
- 1 pinch of pepper
- Very little salt
- 1 tbsp. Parmesan cheese
- ¾ qt. of sweet cream or milk
Preparation: The boiled potatoes are peeled and sliced, sardines or herring are soaked in water and cut in small pieces. The ham, which may be remnants, is also cut and fried in ⅛ lb. of butter and the sliced onion. The butter must not get brown; stir in the flour and after cooking a little, add the bouillon and cream, season with salt and pepper if necessary. Cook this dressing slowly for ½ hour, then rub through a sieve. Fill a buttered baking dish or casserole with layers of sliced potatoes and herring or sardines alternately, pour the dressing over, strew with cheese and drip on a little butter, then bake in oven 20 minutes, being careful that the dressing does not boil, as that will make it thin. It is best to put the dish into another dish with water before baking. Bake until a golden yellow.
Remarks: This may also be prepared without sardines or herring.
No. 20—POTATOES WITH CRACKERS.
Quantity for 6 Persons.
- 2 lbs. of raw potatoes
- ¼ lb. of salt crackers
- 1 qt. of sweet cream or milk
- 1 pinch of pepper
- Salt
- ¼ lb. of butter
Preparation: The raw potatoes are peeled, sliced thin, and the crackers rolled. Butter a baking dish or casserole, fill with layers of potatoes and crackers alternately, with small pieces of butter, salt and pepper between each, repeating until all has been used. Then pour the cream or milk over, put a few pieces of butter on top and bake 1½ hours.
Remarks: This dish is good with cold meats.