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NEW POTATOES(Vegetables) - (The International Jewish Cook Book)
Brush and scrape off all the skin of six potatoes and boil for half an
hour in salted boiling water, drain, salt and dry for a few minutes, and
then pour melted butter over them and sprinkle with chopped parsley.
IMITATION NEW POTATOESBuy a potato cutter at a first-class hardware store, and with it cut the
potatoes to the size of a hickory nut, and then fry or steam them. When
cooked they look just like new potatoes. They are especially nice to
garnish meats. You may also parboil and brown in fat, or boil and add
parsley as you would with new potatoes. The remainder of the raw
potatoes may be boiled and mashed or fried into ribbons.
NEW POTATOES SAUTE1 lb. New Potatoes--1d.
1 oz. Butter--1d.
Pepper and Salt
1 teaspoonful Parsley
Total Cost--21/2 d.
Time--Half an Hour.
Wash the potatoes and put them into boiling salt and water, and boil
for ten minutes. Take up, peel and cut them in half. Melt the butter in
a saucepan, and when quite hot, put in the potatoes and toss over the
fire. Sprinkle over the parsley, pepper, salt, and a few drops of lemon
juice; cover down and cook gently till the potatoes are soft but not
broken. Put into a hot dish and serve.
TO BOIL NEW POTATOESNew potatoes may be either scraped while raw, or peeled after boiling;
they are a better flavour if cooked in their skins. In either case they
should be well washed in cold water, plunged into boiling water
seasoned with salt and a sprig of mint, and boiled quickly until a fork
will go through easily; then strain off the water, dry, and serve.
New Potatoes With Cream SauceSelect rather small potatoes of uniform size and boil. When done drain
off the water, set them back on the stove to keep hot while making a
cream sauce, then put them carefully in a vegetable dish, pour the sauce
over them and sprinkle with a little finely minced parsley.
New Potatoes Fried20 very small new potatoes.
2 ounces bread crumbs.
1/4 teaspoon salt.
1/4 teaspoon pepper.
A pinch each of powdered mace and sweet herbs.
Boil the potatoes twenty minutes, then drain and remove the skins. Mix
well together the salt, pepper, mace, sweet herbs, and bread crumbs.
Roll the potatoes first in the egg, then in the savoury bread crumbs,
and fry in boiling oil until a golden brown.
Serve with sauce piquante No. 171.
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