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Classic
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page 175
fire; and when thoroughly done, send them up with their skins on. This last way
is practised in many Irish families.
To roast Potatoes.
Half-boil, take off the thin peel, and roast them of a beautiful brown.
To fry Potatoes.
Take the skin off raw potatoes, slice and fry them, either in butter or thin
batter.
To mash Potatoes.
Boil the potatoes, peel them, and break them to paste; then to two pounds of
them, add a quarter of a pint of milk, a little salt, and two ounces of butter,
and stir it all well over the fire. Either serve them in this manner; or place
them on the dish in a form, and then brown the top with a salamander: or in
scallops.
Carrots
Require a good deal of boiling: when young, wipe off the skin after they are
boiled; when old, boil them with the salt meat, and scrape them first.
To stew Carrots.
Half-boil, then nicely scrape, and slice them into a stew-pan. Put to them half
a tea-cupful of any weak broth, some pepper and salt, and half a cupful of
cream: simmer them till they are very tender, but not broken. Before serving,
rub a very little flour with a bit of butter, and warm up with them. If
approved, chopped parsley may be added ten minutes before served.
To mash Parsnips.
Boil them tender; scrape, then mash them into a stew-pan with a little cream, a
good piece of butter, and pepper and salt.
Fricassee of Parsnips.
Boil in milk till they are soft. Then cut them lengthways into bits two or three
inches long; and simmer in a white sauce, made of two spoonfuls of broth, a bit
of mace, half a cupful of cream, a bit of butter, and some. flour, pepper, and
salt.
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Classic
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