- 10 or 12 button carrots.
- ½ pint fresh green peas.
- A little more than a gill of white stock.
- 1 ounce butter.
- 1 ounce flour.
- 6 rounds of toasted bread.
Scrape and slice the carrots very thin and stew them in the butter until quite tender, stir in the flour, then add the peas (cooked); pour in the stock, and stir over the fire for ten or fifteen minutes. Butter the toast, then spread the mixture on very thickly and serve hot. Salt and pepper should be added to taste, and a sprig of mint may be used for flavouring if liked.
[No. 90.]—Baked Potatoes with Sage and Onion.
- 2 large potatoes.
- 6 onions.
- 2 teaspoons sage.
- 1 ounce bread crumbs.
- 2 ounces butter.
- ½ teaspoon each salt and pepper.
Peel the potatoes and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter. In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours.
Apple sauce should be served with this dish and a rich gravy.
[No. 91.]—Casserole of Potatoes.
- 1 pound mashed potatoes.
- 2 tablespoons soaked lentils.
- 1 ounce butter.
- ½ ounce flour.
- ½ pint water.
- 1 shalot, or small onion.
- 1 egg.
- 1 hard-boiled ditto.
- 1 strip of lemon peel.
- 1 small lump of sugar.
- 2 teaspoons tomato sauce.
- ½ teaspoon salt.
- Pepper to taste.
Boil the lentils, water, lemon-peel and half the butter gently for one hour. Remove the lemon-peel and add the sugar, salt and shalot chopped, and boil for fifteen minutes. Make a paste of the flour and the other half ounce of butter, place this in the stew and stir briskly while it boils for five minutes. Then add the tomato sauce and the hard-boiled egg cut into the shape of dice. Have ready the mashed potato prepared as follows:—place it on a small dish and shape into a ring or wall about two and a half inches high and half an inch thick, ornament the outside with a fork, brush over with egg, and brown in the oven. Pour the stew into the hollow centre, and serve quickly.