Potato Ragout

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

an onion ↝ Onions, raw [Vegetables and Vegetable Products]
2oz. of any cold cooked meat ↝ Pheasant, raw, meat only [Poultry Products]
1oz. of ham ↝ Ham [Cold cuts and cured meats]
3oz mashed potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
one and a half teaspoonfuls of mixed herbs (parsley, chives, etc.)
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
seasoning to taste ↝ Spices, poultry seasoning [Spices and Herbs]
the whites of the eggs beaten to the stiffest possible froth ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Parboil and mince finely an onion, with 2oz. of any cold cooked meat and 1oz. of ham, stir to it 3oz. mashed potato, one and a half teaspoonfuls of mixed herbs (parsley, chives, etc.), the yolks of two eggs, and seasoning to taste.
When ready stir in lightly and quickly the whites of the eggs beaten to the stiffest possible froth.
Drop this in small spoonfuls into boiling fat, and fry a golden brown.
Drain well and served piled high on a napkin.
The great thing about this is to have the fat at the right heat and to drain well.

Original Text · last edited 4 days ago

Potato Ragout.—Parboil and mince finely an onion, with 2oz. of any cold cooked meat and 1oz. of ham, stir to it 3oz. mashed potato, one and a half teaspoonfuls of mixed herbs (parsley, chives, etc.), the yolks of two eggs, and seasoning to taste. When ready stir in lightly and quickly the whites of the eggs beaten to the stiffest possible froth, drop this in small spoonfuls into boiling fat, and fry a golden brown. Drain well and served piled high on a napkin. The great thing about this is to have the fat at the right heat and to drain well.

Notes

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