Vegetables and potatoes
Brabant Potatoes.
Ingredients
- small potatoes
- melted butter
Method
- Prepare as for Boiled Potatoes, using small potatoes, and trim egg-shaped; parboil ten minutes, drain, and place in baking-pan and bake until soft, basting three times with melted butter. ( Boiled Potatoes. )
From Boiled Potatoes.
This recipe follows the method of Boiled Potatoes. . Read the method above for any substitutions or additions specific to this recipe.
Method
- Select potatoes of uniform size.
- Wash, pare, and drop at once in cold water to prevent discoloration; soak one half-hour in the fall, and one to two hours in winter and spring.
- Cook in boiling salted water until soft, which is easily determined by piercing with a skewer.
- For seven potatoes allow one tablespoon salt, and boiling water to cover.
- Drain from water, and keep uncovered in warm place until serving time.
- Avoid sending to table in a covered vegetable dish.
- In boiling large potatoes, it often happens that outside is soft, while centre is underdone.
- To finish cooking without potatoes breaking apart, add one pint cold water, which drives heat to centre, thus accomplishing the cooking.
Original 1896 Text
small potatoes melted butter Prepare as for Boiled Potatoes, using small potatoes, and trim egg-shaped; parboil ten minutes, drain, and place in baking-pan and bake until soft, basting three times with melted butter.