Dissolve half an ounce of butter in a stewpan, place in the potatoes peeled, the shalot finely sliced, milk, water and seasonings (the peppercorns and lemon peel tied in muslin), and stew until tender. When done, lift the potatoes carefully out and place in a hot vegetable dish, remove the seasoning, thicken the liquor with the half ounce each of flour and butter, stirring until it boils; then pour over the potatoes, and serve.
[No. 39.]—Baked Potato Stew.
- Potatoes according to size.
- 1½ pint good stock or sauce.
Peel sufficient potatoes to cover the bottom of a large and deep pie-dish (a cook's comfort is the best shape for this purpose), pour over them the sauce or stock, which must be highly seasoned and flavoured with herbs and spices. Bake in a moderate oven for one or one and a half hours, according to the size of the potatoes.
Note.—Light dumplings and boiled cabbage should accompany this dish.
[No. 40.]—Stewed Green Peas.
- 1 pint shelled peas.
- 1 lettuce.
- 1 gill of water.
- 1 onion sliced.
- A sprig of mint.
- ½ ounce of butter.
- Salt to taste.
Wash the lettuce and cut it up rather fine, place it with the other ingredients in a stewpan, and simmer without the lid about half an hour, or until the peas are quite tender.