Stuffed Potatoes

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (10)

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
any cold beef, mutton, or veal ↝ Beef, ground, raw [Ground beef]
one large ring of Spanish onion ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little mushroom ↝ Mushrooms, raw [Other vegetables and combinations]
a little meat juice ↝ Acerola juice, raw [Fruits and Fruit Juices]
sufficient beef dripping ↝ Beef, ground, raw [Ground beef]
a quarter of a pound to every six or eight potatoes ↝ Beef, ground, raw [Ground beef]
the beaten white of an egg ↝ Egg, white only, raw [Eggs and omelets]

Instructions (11)

Peel your potatoes and cut the ends so that they are flat.
Scrape the centre out of each potato leaving a wall of about a quarter of an inch thick all round.
Mince finely any cold beef, mutton, or veal you may have by you with one large ring of Spanish onion chopped very small, pepper and salt, and a little mushroom if possible.
Moisten slightly with a little meat juice.
Fill in each potato with this mixture.
Melt sufficient beef dripping in a baking tin. Add a quarter of a pound of beef dripping to every six or eight potatoes.
When the dripping is boiling, but not beyond boiling point, stand the potatoes in it.
The baking tin should be small enough to allow the dripping to come well up the sides of the potatoes.
Cook in a fairly quick oven from thirty to forty minutes.
When cooked brush very lightly over the top with the beaten white of an egg.
Dish very carefully so as not to take up the fat.

Original Text

Stuffed Potatoes

Peel your potatoes and cut the ends so that they are flat. Scrape the centre out of each potato leaving a wall of about a quarter of an inch thick all round. Mince finely any cold beef, mutton, or veal you may have by you with one large ring of Spanish onion chopped very small, pepper and salt, and a little mushroom if possible. Moisten slightly with a little meat juice. Fill in each potato with this mixture. Melt in a baking tin sufficient beef dripping, a quarter of a pound to every six or eight potatoes would be right, and when boiling, but not[Pg 108] beyond boiling point, stand the potatoes in it. The baking tin should be small enough to allow the dripping to come well up the sides of the potatoes. Cook in a fairly quick oven from thirty to forty minutes. When cooked brush very lightly over the top with the beaten white of an egg. Dish very carefully so as not to take up the fat.

Notes

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