Potato—“Cornish Potatoes.” Two ways.

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 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
(a) Baked Potato
  1. Heat the pan and put in a slice of bacon fat.
  2. Let it half melt, enough to grease the pan thoroughly.
  3. Then add the potatoes, mix and season and bake.
  4. In 10 or 15 minutes, having massed it in centre of pan, press a saucer over and cook a few minutes more.
  5. Turn it out on to a dish, with the browned underside uppermost.
(b) Fried Potato
  1. Old potatoes are nice cooked and dried well till they quite fall to pieces, then chopped up roughly.
  2. Have a very little fresh and good butter in a warm frying pan.
  3. Toss these broken bits of potato in the butter, and shape them into a mass as you do an omelet by turning the pan to one side.
  4. Turn out on to a hot vegetable dish, brown side uppermost.
Original Text
Potato—“Cornish Potatoes.” Two ways. (1878.) (a) Cold boiled potato chopped up, baked in a dish, sauté pan or omelet pan, and turned out. Heat the pan and put in a slice of bacon fat. Let it half melt, enough to grease the pan thoroughly. Then add the potatoes, mix and season and bake. In 10 or 15 minutes, having massed it in centre of pan, press a saucer over and cook a few minutes more. Turn it out on to a dish, with the browned underside uppermost. (b) Old potatoes are nice cooked and dried well till they quite fall to pieces, then chopped up roughly. Have a very little fresh and good butter in a warm frying pan; toss these broken bits of potato in the butter, and shape them into a mass as you do an omelet by turning the pan to one side; turn out on to a hot vegetable dish, brown side uppermost.
Notes
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