Ingredients.—1½ lb. of rump-steak or mutton cutlets, pepper and salt to taste, 1/3 pint of weak broth or gravy, 1 oz. of butter, mashed potatoes. Mode.—Place the meat, cut in small pieces, at the bottom of the pan; season it with pepper and salt, and add the gravy and butter broken into small pieces. Put on the perforated plate, with its valve-pipe screwed on, and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them in any ornamental manner. If carefully baked, the potatoes will be covered with a delicate brown crust, retaining all the savoury steam rising from the meat. Send it to table as it comes from the oven, with a napkin folded round it. Time.—40 to 60 minutes. Average cost, 2s. Sufficient for 4 or 5 persons. Seasonable at any time.
POTATO-PASTY PAN.
POTATO PUDDING.
Ingredients.—½ lb. of mashed potatoes, 2 oz. of butter, 2 eggs, ¼ pint of milk, 3 tablespoonfuls of sherry, ¼ saltspoonful of salt, the juice and rind of 1 small lemon, 2 oz. of sugar. Mode.—Boil sufficient potatoes to make ½ lb. when mashed; add to these the butter, eggs, milk, sherry, lemon-juice, and sugar; mince the lemon-peel very finely, and beat all the ingredients well together. Put the pudding into a buttered pie-dish, and bake for rather more than ½ hour. To enrich it, add a few pounded almonds, and increase the quantity of eggs and butter. Time.—½ hour, or rather longer. Average cost, 8d. Sufficient for 5 or 6 persons. Seasonable at any time.
POTATO RISSOLES.
Ingredients.—Mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, egg, and bread-crumbs. Mode.—Boil and mash the potatoes; add a seasoning of pepper and salt, and, when liked, a little minced parsley. Roll the potatoes into small balls, cover them with egg and bread-crumbs, and fry in hot lard for about 10 minutes; let them drain before the fire, dish them on a napkin, and serve. Time.—10 minutes to fry the rissoles. Seasonable at any time.
POTATO RISSOLES.
Note.—The flavour of these rissoles may be very much increased by adding finely-minced tongue or ham, or even chopped onions, when these are liked.