Saturday, June 20, 2009

Southern-Style Steamed Potatoes

Wash clean a dozen well-grown new potatoes, steam until a fork will pierce, dry in heat five minutes, then peel, and throw into a skillet, with a heaping tablespoonful of butter, well-rolled in flour, half a pint of rich milk, ten drops onion juice, salt and pepper to taste, and a teaspoonful of chopped parsley.

The sauce must be bubbling when the potatoes are put in. Toss them in it for five minutes, put in deep dish and pour the gravy over. Serve very hot.

From "Dishes and Recipes of the Old South", Martha McCulloch Williams, 1913

Thursday, January 29, 2009

Potato Cakes

3 fair-sized potatoes
1 egg
2 tablespoonfuls of fine wheatmeal
pepper and salt to taste
pinch of nutmeg

Peel, wash, and grate the raw potatoes; beat up the egg and mix it with the potatoes, flour, and seasoning. Beat all well together, and fry the mixture like pancakes in oil or butter.

Wednesday, January 7, 2009

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.