Potato Balls Ragoût (No. 112)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

a pound of potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a quarter of a pound of grated ham, or some sweet herbs, or chopped parsley ↝ Ham [Cold cuts and cured meats]
some sweet herbs
chopped parsley ↝ Parsley, raw [Not included in a food category]
an onion or eschalot ↝ Onions, raw [Vegetables and Vegetable Products]
an onion or eschalot
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a little grated nutmeg, or other spice ↝ Oil, nutmeg butter [Fats and Oils]
a little grated nutmeg, or other spice ↝ Spices, pumpkin pie spice [Spices and Herbs]
the yelk of a couple of eggs ↝ Egg, whole, raw [Eggs and omelets]
dressed as No. 111.

Instructions (2)

Add 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.
Dress them as No. 111.

Original Text

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.

Obs.—An agreeable vegetable relish, and a good supper-dish.

Notes

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