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Beauvilling Potatoes

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Wash clean the quantity of potatoes you require, boil them, and when they are done, drain them in a colander, peel them, cut them in small round pieces, or thin slices;
  2. put into a stewpan some butter, parsley chopped up, salt and whole pepper.
  3. Add to that the potatoes.
  4. Place the stewpan upon a fire, stir them up as the butter melts, and in case it is required, add a little bouillon or water.
  5. On dishing add the juice of a lemon, or a dash of verjuice.