Mrs Beetons Vegetables Revisited
To Boil New Potatoes
Potatoes
To each 2½lt (4 pints) Water allow:
1 tbsp (heaped) Salt
Well wash, rub off the skins with a coarse cloth.
Put them into boiling salted.
Boil until tender.
Test by using a fork.
Drain, put the saucepan over a very low heat, with the lid partially uncovered, to allow the steam to escape and allow the potatoes get thoroughly dry, but do not allow them to get burnt.
Their excess moisture will evaporate and the potatoes, if a good sort, should be perfectly mealy and dry.
Put into a hot vegetable dish, with a piece of butter the size of a walnut.
If the potatoes are too old to have the skins rubbed off, boil them in their jackets.
Drain, peel and serve with a piece of butter placed in the midst of them.
Time: ¼ to ½ hour, according to the size.
Sufficient: Allow 3 lbs. for 5 or 6 persons.
Seasonable in May and June, but may be had, forced, in March.
TO BOIL NEW POTATOES
1139. INGREDIENTS - Potatoes; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
Mode - Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground some time. Well wash them, rub off the skins with a coarse cloth, and put them into boiling water salted in the above proportion. Let them boil until tender; try them with a fork, and when done, pour the water away from them; let them stand by the side of the fire with the lid of the saucepan partially uncovered, and when the potatoes are thoroughly dry, put them into a hot vegetable-dish, with a piece of butter the size of a walnut; pile the potatoes over this, and serve. If the potatoes are too old to have the skins rubbed off, boil them in their jackets; drain, peel, and serve them as above, with a piece of butter placed in the midst of them.
Time - 1/4 to 1/2 hour, according to the size.
Average cost, in full season, 1d. per lb.
Sufficient - Allow 3 lbs. for 5 or 6 persons.
Seasonable in May and June, but may be had, forced, in March.
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