Large potatoes will require two hours to roast them.
N.B. To save time and trouble, some cooks half boil them first.
This is one of the best opportunities the BAKER has to rival the cook.
Potatoes roasted under Meat.—(No. 110.)
Half boil large potatoes, drain the water from them, and put them into an earthen dish, or small tin pan, under meat that is roasting, and baste them with some of the dripping: when they are browned on one side, turn them and brown the other; send them up round the meat, or in a small dish.
Potato Balls.—(No. 111.)
Mix mashed potatoes with the yelk of an egg; roll them into balls; flour them, or egg and bread-crumb them; and fry them in clean drippings, or brown them in a Dutch oven.
Potato Balls Ragoût,—(No. 112.)
Are made by adding to a pound of potatoes a quarter of a pound of grated ham, or some sweet herbs, or chopped parsley, an onion or eschalot, salt, pepper, and a little grated nutmeg, or other spice, with the yelk of a couple of eggs: they are then to be dressed as [No. 111].