Mrs Beetons Vegetables Revisited

Potatoes a la Maitre d’Hotel

Salt
Water

To every 6 Potatoes allow:
50g (2oz) Butter
4 tbsp Gravy
2 tbsp Lemon Juice
1 tbsp Parsley, minced
Salt and Pepper, to taste

Allow the potatoes to cool.
Peel and cut the potatoes into thick slices, if these are too thin, they will break in the sauce.
Put the butter into a saucepan with the salt, pepper, gravy and parsley.
Mix well together, add the potatoes, shake them two or three times, so they are well covered with the sauce and when hot through, squeeze in the lemon juice and serve.

Time: ½ to ¾ hour to boil the potatoes. 10 minutes for them to heat in the sauce.
Sufficient: for 3 persons. Seasonable all the year.

POTATOES A LA MAITRE D’HOTEL

1144. INGREDIENTS - Potatoes, salt and water; to every 6 potatoes allow 1 tablespoonful of minced parsley, 2 oz. of butter, pepper and salt to taste, 4 tablespoonfuls of gravy, 2 tablespoonfuls of lemon-juice.

Mode - Wash the potatoes clean, and boil them in salt and water by recipe No. 1138; when they are done, drain them, let them cool; then peel and cut the potatoes into thick slices: if these are too thin, they would break in the sauce. Put the butter into a stewpan with the pepper, salt, gravy, and parsley; mix these ingredients well together, put in the potatoes, shake them two or three times, that they may be well covered with the sauce, and, when quite hot through, squeeze in the lemon-juice, and serve.

Time - 1/2 to 3/4 hour to boil the potatoes; 10 minutes for them to heat in the sauce.

Average cost, 4s. per bushel.

Sufficient for 3 persons.

Seasonable all the year.

Mrs BeetonRecipes

Mrs Beetons Vegetables Revisited

Potatoes a la Maitre d’Hotel

Mrs Beeton
Recipes