Potato—“Dripping Potatoes.” (Mrs. Huthwaite.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Wash the potatoes and peel them very thin
  2. boil them 10 minutes with a little salt
  3. put them in a Yorkshire-pudding tin under the joint which is roasting before an open fire, to catch the gravy
  4. when enough moistened, put them into the oven, still in the tin
  5. turn the potatoes often
  6. baste them with a little dripping, till crisp and brown
  7. Serve very hot, but not round the joint, or they will become sodden
Original Text
Potato—“Dripping Potatoes.” (Mrs. Huthwaite.) Wash the potatoes and peel them very thin; boil them 10 minutes with a little salt, and then put them in a Yorkshire-pudding tin under the joint which is roasting before an open fire, to catch the gravy; when enough moistened, put them into the oven, still in the tin, turn the potatoes often, and baste them with a little dripping, till crisp and brown. Serve very hot, but not round the joint, or they will become sodden. Potatoes done in this way are mealy inside and crisp on the outside.
Notes
—